Description
A warm and comforting bowl of creamy chowder filled with fresh sweet corn and basil.
Ingredients
Scale
- 4 cups fresh sweet corn kernels (or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter version)
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: toppings like croutons or additional basil
Instructions
- Sauté the onion in olive oil until translucent.
- Add the minced garlic and cook until fragrant.
- Combine corn kernels and vegetable broth; bring to a boil then simmer.
- Blend the chowder until smooth using an immersion blender.
- Stir in heavy cream and chopped basil; season to taste.
- Serve hot, garnished with toppings if desired.
Notes
This chowder tastes even better the next day and is great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg
