Description
Zucchini Corn Chowder is a creamy, satisfying dish that captures the essence of summer with its fresh, seasonal ingredients. This lightened-up chowder features tender zucchini and sweet corn, all simmered to perfection without any flour. The result is a flavorful soup that’s both comforting and refreshing—ideal for warm evenings or any casual gathering. Whether you enjoy it as a main course or as a delightful side, this chowder is sure to impress family and friends. Plus, it’s simple to make, allowing you to savor every delicious spoonful in no time.
Ingredients
Scale
- 1 Tbsp butter
- 2 strips bacon (optional)
- 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 water or vegetable stock
- 4 ears fresh corn, kernels removed
- 1 medium zucchini, diced
- 1 cup half and half
- Kosher salt and pepper to taste
Instructions
- In a large stockpot, melt butter over medium heat. Add bacon and cook until browned.
- Stir in onion, celery, carrot, garlic, and thyme; cook until softened.
- Add diced potatoes with water or stock and bay leaf; bring to a simmer for 8-10 minutes.
- Incorporate zucchini and corn; season with salt and pepper; simmer until vegetables are tender.
- Remove bay leaf; puree half of the chowder in a blender for creaminess.
- Return puree to pot; stir in half and half until heated through.
- Serve garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg
Keywords: For added depth of flavor, substitute bacon with smoked tempeh for a vegetarian option. Experiment by adding spices like paprika for warmth or jalapeños for heat.