Corn and Zucchini Chowder
This chowder blends the natural sweetness of corn with tender zucchini in a creamy (but not too heavy) broth. It’s hearty, nourishing, and perfect with crusty bread or a fresh salad.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium zucchinis, diced
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, peeled & diced
1 carrot, diced (optional, for sweetness)
4 cups vegetable or chicken broth
1 cup milk (or half & half for creamier)
½ cup cream (optional, for richer chowder)
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp smoked paprika (optional, adds warmth)
Salt & black pepper, to taste
Fresh parsley or chives, for garnish
Instructions
1. Sauté Base
Heat oil in a large pot over medium heat.
Add onion, garlic, carrot (if using), and cook until softened, 3–4 minutes.
2. Add Veggies
Stir in zucchini, corn, and potatoes. Season with thyme, paprika, salt, and pepper.
3. Simmer
Pour in broth and bring to a boil.
Reduce heat, cover, and simmer 20 minutes until potatoes are tender.
4. Creamy Finish
Stir in milk (and cream if using).
For a thicker chowder: blend 1–2 cups of soup with an immersion blender, then return to pot.
5. Serve
Garnish with parsley or chives and serve warm with crusty bread.
Notes & Tips
Dairy-Free: Use coconut milk or oat milk for creaminess.
Protein Boost: Add shredded chicken, beans, or chickpeas.
Cheesy Twist: Stir in ½ cup shredded cheddar or Parmesan before serving.
Make Ahead: Tastes even better the next day — refrigerates 3 days.
❓ FAQ
Q: Can I freeze corn chowder?
A: Yes, but for best texture, freeze without dairy and stir in milk/cream after reheating.
Q: Can I use canned corn?
A: Yes! Drain well — fresh or frozen gives the best sweetness, though.
Q: How can I make it thicker?
A: Blend part of the chowder or add 1 tbsp cornstarch mixed with 2 tbsp water.
Nutritional Information
Calories: 290
Protein: 8g
Carbs: 44g
Fat: 10g
Fiber: 6g
Sodium: 550mg