Print

Zucchini Corn Chowder

Zucchini Corn Chowder
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of summer with this delightful Zucchini Corn Chowder. Bursting with the sweetness of fresh corn and tender zucchini, this creamy soup is not only a perfect way to use up seasonal produce but also an easy dish to prepare for busy weeknights or family gatherings. In under an hour, you can enjoy a bowl of this nourishing chowder that’s light yet filling, making it an ideal choice for a wholesome meal. Whether served warm on its own or paired with crusty bread, this chowder is sure to be a crowd-pleaser, bringing warmth and joy to your dining table.

Ingredients

Scale
  • 1 Tbsp butter
  • 1 cup chopped yellow onion
  • 2 celery ribs, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 medium russet potatoes, diced
  • 4 cups vegetable stock
  • 4 ears of sweet corn (kernels cut from cob)
  • 1 medium zucchini, diced
  • 1 cup half and half

Instructions

  1. In a large pot, melt butter over medium heat. Add onion, celery, carrot, garlic, and thyme; cook until softened (about 5 minutes).
  2. Stir in diced potatoes and vegetable stock. Add the bay leaf and bring to a simmer. Cook for about 10 minutes.
  3. Add zucchini and corn; season with salt and pepper. Simmer for another 10 minutes until vegetables are tender.
  4. Blend about two cups of the chowder until smooth and return it to the pot for a creamy texture.
  5. Stir in half and half and heat through before serving. Garnish with parsley and optional cayenne pepper.

Nutrition

Find it online: https://besthotrecipes.com/zucchini-corn-chowder/