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Zucchini Corn Chowder

Zucchini Corn Chowder
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Zucchini Corn Chowder is a delightful summer dish that perfectly captures the essence of the season. This creamy, comforting chowder is filled with sweet corn and tender zucchini, creating a harmonious blend of flavors that will transport you to sun-drenched days. With its velvety texture and vibrant ingredients, this chowder is not just a meal—it’s an experience that brings friends and family together. Easy to prepare and nourishing, it’s an ideal choice for casual dinners or festive gatherings. Each bowl offers warmth and joy, making it a must-try recipe for any summer occasion.

Ingredients

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  • 1 Tbsp butter
  • 1 cup chopped yellow onion
  • 2 celery ribs, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 2 medium russet potatoes, peeled and diced
  • 4 cups vegetable stock or water
  • 4 ears of sweet fresh corn, kernels cut from cob
  • 1 medium zucchini, diced
  • 1 cup half-and-half (or dairy alternative)
  • Kosher salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add onion, celery, carrot, and garlic; sauté until softened (about 5 minutes).
  2. Stir in potatoes along with vegetable stock or water. Add bay leaf; bring to a simmer for about 10 minutes.
  3. Add corn and zucchini; cook until tender (8–12 minutes). Remove bay leaf.
  4. Puree a portion of the chowder until smooth; stir back into the pot.
  5. Mix in half-and-half; gently heat without boiling. Season with salt and pepper.
  6. Serve hot, garnished with parsley.

Nutrition

Find it online: https://kitchenmealplan.com/zucchini-corn-chowder/