Description
Enjoy the flavors of summer with this creamy and comforting Zucchini Corn Chowder recipe. Packed with fresh vegetables and savory seasonings, this soup is a delightful way to savor the season’s bounty.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium potato, peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Liquid and Garnish:
- 3 cups vegetable broth
- 1 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Vegetable Mixture: Heat olive oil in a large pot. Sauté onion until soft, then add garlic. Add zucchini, corn, potato, thyme, salt, pepper, and smoked paprika. Cook until tender.
- Cook Chowder: Pour in vegetable broth, bring to a boil, then simmer for 15–20 minutes. Blend slightly for texture. Stir in milk, Parmesan, and cook until creamy.
- Finish and Serve: Adjust seasoning if needed. Garnish with parsley before serving.
Notes
- For a richer chowder, use heavy cream instead of milk.
- You can add cooked bacon or shredded chicken for extra protein.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
