Creamy Corn and Zucchini Chowder (Low Fat)
This creamy corn and zucchini chowder is a light, flavorful dish that combines fresh vegetables with a smooth, low-fat base perfect for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup low-fat milk
- 2 tsp olive oil
- 1 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 1/2 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
- Sprinkle flour over the onion mixture and stir well to combine; cook for 1 minute to remove raw flour taste.
- Gradually whisk in the vegetable broth, ensuring no lumps form.
- Add corn kernels, diced zucchini, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, until vegetables are tender.
- Stir in the low-fat milk and season with salt and pepper. Heat through but do not boil.
- Remove from heat and use an immersion blender to partially puree the chowder for a creamy texture, leaving some chunks for bite.
- Serve hot, garnished with fresh parsley.
Notes
For extra protein, add cooked shredded chicken or white beans. Serve with a slice of whole-grain bread for a satisfying low-fat meal.