Corn Zucchini Chowder

What you need

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium zucchini, diced
• 2 cups corn kernels (fresh or frozen)
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and white pepper to taste
• Fresh chives for garnish

The easy way

1. Melt butter in a large pot over medium heat; sauté onion until soft, then add garlic.
2. Add zucchini, corn, broth, and thyme; bring to a boil and simmer for 10 minutes until vegetables are tender.
3. Stir in heavy cream and heat through without boiling; season with salt and white pepper.
4. Ladle into bowls, garnish with fresh chives, and store leftovers in the refrigerator.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.