Corn Zucchini Chowder soup is the perfect way to use up summer produce as the weather starts to turn cooler. Creamy and full of flavor, great for soup weather!
Corn Zucchini Chowder
Ingredients
- 3 tbsp butter
- 1 onion large, yellow, diced
- 1/2 cup carrot diced
- 1/2 cup celery
- 4 tsp garlic minced
- 1 jalapeno diced (remove seeds beforehand)
- 1 potatoes large size, diced
- 4 cups vegetable broth low sodium
- 1/4 tsp thyme dried
- 1 large zucchini diced
- 2 1/2 cups corn kernels
- 1 cup half and half
- salt and pepper optional
Method
Stove Top
- In a large dutch oven, heat the butter over medium-high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic and jalapenos, cook for 30 seconds until fragrant.
- Add in potatoes, broth, and thyme. Bring to a boil, then reduce to a simmer and cook about 5 minutes, or until potatoes are cooked halfway.
- Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through.
- Transfer 2 cups of vegetables and broth into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium-high heat, add the half and half and let come to a gentle simmer. Season with salt & pepper as desired.
Instant Pot
- Turn IP onto saute function. When hot, add in butter, onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic and jalapenos, cook for 30 seconds until fragrant.
- Add in potato, broth, thyme, zucchini, and corn. Place lid on IP, select manual setting; adjust the pressure to high, and set the timer for 10 minutes. When done, quick-release pressure.
- Transfer 2 cups of vegetables and broth into a food processor and process until smooth. Pour the blended mixture back into the IP. Turn on the saute function, add in half and half, and heat until it comes to a gentle simmer. Season with salt & pepper as desired.
Private Notes
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Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
