By posting this Zucchini Noodle Summer Corn Chowder recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
I am so excited to bring you guys this Zucchini Noodle Summer Corn Chowder today. One, because it is freaking delicious. Like, my eight month old loves it and yelled at us when we weren’t helping her shovel chowder fast enough! Two, because you guys know I’m passionate about a place for all foods in our diets, and that includes canned food. In fact, I previously wrote a whole post about benefits of canned goods!
When The Recipe Redux shared this recipe contest sponsored by Libby’s Fruit & Vegetables challenging us to to create quick & easy unique recipes that show off the convenience and surprising on-trend culinary versatility and taste of Libby’s Fruits and Vegetable, I was all about it. This side dish comes together easily, has an amazing depth of flavor, and is definitely on-trend. How so? Because it uses both ground ginger and coconut milk, both listed in the most recent list of food trends put out by Google.
For a chowder, it’s especially light and refreshing, which makes sense for a vegan chowder using Libby’s Whole Kernel Sweet Corn and summer veggies with bright, fresh flavors from coconut, ginger, garlic, and fresh basil. It’s also free of the top eight most common food allergens: milk, soy, egg, tree nuts, peanuts, shellfish, fish, and wheat. (For what it’s worth, while coconut is considered by a tree nut by the FDA, it is botanically NOT a nut and the cross-reactivity of those who have tree nut allergies also reacting to coconut is very rare.)
You guys HAVE to make this simple and crazy ridiculous Zucchini Noodle Summer Corn Chowder! It’s the perfect summertime side dish, especially for rainy evenings with thunderstorms – cozy, elegant, fresh, and simple!