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–+ servings
Zucchini Corn Chowder

Creamy Zucchini Corn Chowder That Warms the Heart

This Creamy Zucchini Corn Chowder is a comforting dish packed with fresh ingredients, making it perfect for busy weeknights and adaptable for various diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 4 slices Bacon Use smoked paprika for a vegetarian alternative.
  • 1 medium Yellow Onion Can substitute with white or red onions.
  • 2 cloves Garlic Fresh is best; garlic powder can substitute.
  • 2 medium Russet Potatoes Yukon gold may also be used.
  • 4 cups Chicken Broth Vegetable broth can be used for vegetarian version.
For the Veggies
  • 2 cups Zucchini Can omit if not preferred.
  • 1.5 cups Sweet Corn Fresh is ideal; canned or frozen works.
For Creaminess
  • 1 cup Heavy Cream Substitute half and half for a lighter option.
For Seasoning
  • Kosher Salt & Black Pepper Adjust to taste.
  • Fresh Parsley For garnish.
  • Jalapeño Optional for heat.
  • Cayenne Pepper Optional for added spice.

Equipment

  • heavy-bottomed stockpot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter over medium heat in a stockpot.
  2. Add 4 diced bacon slices and cook for 3-4 minutes until crispy.
  3. Add 1 diced yellow onion and 2 minced garlic cloves, sauté for 5 minutes until translucent.
  4. Stir in 2 diced russet potatoes and 4 cups of chicken broth, bring to a gentle simmer.
  5. Simmer for 8-10 minutes until potatoes are fork-tender.
  6. Stir in 2 cups of diced zucchini and 1.5 cups of sweet corn, add 1 cup of heavy cream, simmer for another 8-12 minutes.
  7. Blend half of the chowder until smooth and return it to the pot.
  8. Adjust seasoning with kosher salt and black pepper; garnish and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 20mgCalcium: 70mgIron: 3mg

Notes

Ensure all vegetables are cut evenly for consistent cooking. Adjust spice levels to taste. Fresh parsley enhances flavor and presentation.

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