Corn and Zucchini Chowder Recipe
This healthy Corn and Zucchini Chowder is the perfect summertime soup. Made with sweet summer corn, garden-fresh zucchini, cauliflower, and half-and-half instead of heavy cream, this delicious chowder is hearty, healthy, and super easy to make.
Servings: 6 servings
Calories: 390kcal
Ingredients
- 1 tablespoon butter
- 2 strips bacon - chopped
- 1 large yellow onion - diced
- 3 ribs celery - chopped
- 4 medium carrots - chopped
- 6 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 medium russet potato - scrubbed and cubed
- 1 medium head cauliflower - chopped into small pieces or (for smaller bits, grate using a cheese grater)
- 6 cups water/vegetable broth/chicken broth or a mix - plus more if needed
- 1 bay leaf
- 4 medium zucchini - diced into small cubes
- 5 ears fresh sweet corn - husk and silk removed, with kernels cut from cob
- 1 lb cooked boneless skinless chicken breast - shredded, optional
- 1 cup half and half - or whole milk
- salt + black pepper - to taste
- fresh parsley - to garnish
- cayenne pepper or tabasco sauce - to serve, optional
Instructions
- Melt the butter in a large stockpot or Dutch oven set over medium-high heat. Cook until the bacon starts to brown, about 3-4 minutes.
- Add the onion, celery, carrots, garlic and thyme. Stir the vegetables with the bacon and bacon grease until coated. Reduce heat to medium and continue to cook until the vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.
- Add the chopped potato, chopped cauliflower, water (or broth), and the bay leaf. Increase heat back to medium high heat. Bring to a low boil, reduce heat to medium-low and simmer for 10-15 minutes, or until the potatoes and the cauliflower are soft and nearly cooked through.
- Add the zucchini and corn to the soup. Cover and simmer for an additional 10-15 minutes, or until all of the vegetables are fully cooked.
- Remove the bay leaf from the pot and carefully transfer 3 cups of chowder to a food processor or blender; process until pureed. Carefully stir the shredded chicken and pureed chowder back into the pot and season with salt and pepper to taste.
- Stir in the half and half (or whole milk or heavy cream) and cook until just heated through. Add any additional salt and pepper, to taste.
- Garnish with fresh chopped parsley, if desired. For a little heat, sprinkle with cayenne pepper or a dash of Tabasco sauce.
Notes
- Leftovers: keep any leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until heated through. Freezing is not recommended.
- Vegetarian option: Omit the bacon and the chicken, and use water or vegetable stock.
- Is this recipe gluten-free? Yes.
Nutrition
Calories: 390kcal | Carbohydrates: 28g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1196mg | Potassium: 1359mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7870IU | Vitamin C: 79.7mg | Calcium: 129mg | Iron: 1.9mg
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