Zucchini and Corn Chowder
Creamy zucchini and sweet corn come together in a comforting chowder that’s ready in just half an hour. Each spoonful is a celebration of summer flavors – a delicious way to make the most of seasonal produce!
Variations & Substitutions
For a heartier chowder, add diced cooked bacon or ham along with the onions—those smoky flavors pair beautifully with sweet corn.
If you want a richer soup, swap out the whole milk for half-and-half or even a splash of heavy cream. You can also toss in shredded rotisserie chicken during the last few minutes for extra protein.
Tips & Tricks for Perfect Results
Chop your vegetables into even, bite-sized pieces so they cook at the same rate and every spoonful is balanced. Don’t skip sautéing the onions and garlic—it builds a flavorful base.
If you like your chowder extra thick, mash some of the potatoes against the side of the pot before blending. And always taste and adjust the seasoning before serving; a pinch more salt can make all the difference!
Storage & Reheating
Let the chowder cool before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. When reheating, do so gently over low heat, stirring often to prevent the milk from curdling.
If the soup thickens too much in the fridge, just add a splash of broth or milk to loosen it up. While this chowder isn’t the best candidate for freezing (dairy can separate), it’s so tasty you probably won’t have leftovers for long!
Zucchini and Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium zucchini diced
- 2 cups corn kernels fresh or frozen
- 3 cups chicken broth
- 1 cup whole milk
- 2 medium potatoes peeled and diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese optional
- 2 tablespoons chopped chives or green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and cook until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the zucchini, potatoes, smoked paprika, salt, and pepper. Cook for 3 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the potatoes are tender.
- Stir in the corn and milk. Simmer for 5 more minutes.
- For a creamier texture, use an immersion blender to blend part of the soup right in the pot (or transfer about 1/3 to a blender and return to the pot).
- Stir in the cheddar cheese (if using) until melted.
- Ladle into bowls and sprinkle with chives or green onions. Serve hot!
