Corn Zucchini Chowder 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

We love corn chowder and this is the season for all soups and chowders! Bet you weren't expecting us to add zucchini to it!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Dish, Soups and Stews
Cuisine: American, Gluten Free, Vegetarian
Keyword: Fall, Meal prep, Winter
Condition: Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 4 servings

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 Potato 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

Instructions

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 saute function, add in half and half, and heat until it comes to a gentle simmer. Season with salt & pepper as desired.

Notes

Inspired by Little Spice Jar

Nutrition

Carbohydrates: 40g | Protein: 13g | Fat: 19g | Sodium: 207mg | Potassium: 1058mg | Fiber: 6g

What to do with all the extra zucchini that you may have in your garden this summer? You probably think right away about making zucchini bread which is certainly an option, what else could you do with zucchini?

How about zoodles? Have you heard about using zucchini to make zucchini noodles called “zoodles”? We have a blog that talks all about the benefits of eating zoodles.  Once you learn how to make zucchini zoodles, we also have recipes using zoodles, take a look at Zucchini noodles with sausage mushroom ragu recipe.

Also zucchini pizza bites are a fun alternative to traditional pizza bites.

Have you ever added zucchini to spaghetti noodles like this whole wheat spaghetti with zucchini and ragu sauce.

How about zucchini crisps? They are also a party favorite.  Here is our recipe. Also more of our favorite zucchini recipes include zucchini fries and baked zucchini hash.

Mason jar salads can also include zucchini, we love our zucchini noodle mason jar salad.

And of course, corn zucchini chowder is a great way to use zucchini this summer especially on rainy days.

Please note:

Nutrition info is an estimate and may contain errors.

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