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

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method 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

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

Notes

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