Description
Zucchini Corn Chowder is a creamy and hearty soup made with fresh zucchini, sweet corn, and a velvety broth. Light yet comforting, it’s perfect for summer evenings or cozy meals any time of year.
Ingredients
2 medium zucchini, diced
2 cups corn kernels (fresh, canned, or frozen)
1 medium onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
2 medium carrots, diced
1 medium potato, peeled and cubed
4 cups vegetable broth or chicken broth
1 cup heavy cream or half-and-half
2 tablespoons butter or olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
Instructions
- Heat butter or olive oil in a large pot over medium heat.
- Sauté onion, garlic, celery, and carrots until softened and fragrant, about 5 minutes.
- Add potato, zucchini, corn, thyme, salt, and pepper, stirring to combine.
- Pour in broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- For a creamier texture, mash some vegetables in the pot or use an immersion blender to partially blend.
- Stir in cream and let it warm through. Adjust seasoning to taste.
- Serve hot, garnished with fresh herbs or cheese if desired.
Notes
Add shredded cheddar or Parmesan for a cheesy variation.
For a spicy kick, mix in red pepper flakes or a chopped jalapeño.
Top with crispy bacon crumbles for a smoky twist.
Make it vegan by using coconut milk or plant-based cream instead of dairy.
Boost protein with shredded chicken or white beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 260
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg