Description
This creamy Corn and Zucchini Chowder is a cozy, flavorful soup made with fresh corn, zucchini, and potatoes. A quick, healthy comfort food ready in under 40 minutes!
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 3 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley or chives, for garnish
Optional Add-ins: cooked bacon, shredded cheese, or red pepper flakes for spice.
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in zucchini, potatoes, corn, thyme, paprika, salt, and pepper. Cook 5–6 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Blend part of the soup with an immersion blender (or transfer half to a blender) for a thicker texture.
- Stir in milk or cream and simmer another 5 minutes. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs.
Notes
- Use frozen corn for convenience—no need to thaw before adding.
- For a thicker chowder, blend more of the soup or stir in a cornstarch slurry.
- Make it dairy-free by using coconut milk or almond milk.
- Add protein like shredded chicken, beans, or shrimp for a heartier version.
- Leftovers taste even better the next day, so this chowder is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes