Zucchini Corn Chowder

If you’re looking for the perfect, veggie-loaded soup to get you through the Spring and Summer, look no further! This Zucchini Corn Chowder is loaded with fresh, sweet corn, garden zucchini and the perfect amount of red potatoes in every spoonful. It is delightfully sweet from the corn, with a kick of heat from a little cayenne pepper. You’ll want a chunk of bread to dunk into this crave-worthy chowder!

Zucchini Corn Chowder - KJ & Company

Not only is this chowder oh-so scrumptious, but you can whip it together without a fuss! It is vegetarian-friendly, but could easily have some bacon or ham added to it to add a little somethin’-somethin’ for the meat-lovers out there. Even if it’s a hot summer day, you will be surprised by how satisfying this chowder is!

Zucchini Corn Chowder - KJ & Company

Ladle this soup into a bowl, grab some crunchy bread and you will have an empty bowl in front of you before you know it! A little parmesan cheese never hurt anyone, either :). Even though this chowder is packed full of fresh Summer and Spring flavors, it could easily be made all year round. I certainly wouldn’t have a problem with it!

 

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Zucchini Corn Chowder

Zucchini Corn Chowder - KJ & Company

If you’re looking for the perfect, veggie-loaded soup to get you through the Spring and Summer, look no further! This Zucchini Corn Chowder is loaded with fresh, sweet corn, garden zucchini and the perfect amount of red potatoes in every spoonful. It is delightfully sweet from the corn, with a kick of heat from a little cayenne pepper. You’ll want a chunk of bread to dunk into this crave-worthy chowder!

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 1 hour
  • Yield: Serves 4-6

Ingredients

  • 2 – 32oz containers vegetable stock
  • 1 medium onion, diced
  • 1 1/2 lbs baby red potatoes, cut into 1/4 inch pieces
  • 3 ears of fresh corn, husked and the corn cut off the cob
  • 15 oz can whole kernel sweet corn
  • 2 zucchini, cut into 1/4 inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup heavy cream
  • Shredded parmesan cheese for serving

Instructions

  1. Bring the vegetable stock to a low boil over medium heat in a large stockpot. Add in the onion and baby red potatoes and boil for about 10 minutes, or until the onions and potatoes start to tenderize. Add two of the ears of corn with the kernels cut off the cob, the can of whole kernel corn (juice included), diced zucchini, dried thyme, dried oregano, cayenne pepper and salt into the pot.
  2. Let the soup continue to low-boil over medium heat until all of the veggies are cooked all the way through, about 15-20 minutes more. Reduce the heat to low and stir in the heavy cream. Let the chowder simmer for a few minutes to allow the cream to thicken slightly.
  3. Serve the chowder topped with the remaining fresh ear of corn kernels and parmesan cheese.

Zucchini Corn Chowder - KJ & Company Zucchini Corn Chowder - KJ & Company Zucchini Corn Chowder - KJ & Company

3 Comments

  1. Emily May 21, 2018

    Looks yummy! I love summer soups!


  2. whitney June 4, 2018

    This looks so good! I love corn in my soups! I’m going to try this next week.


    • KJ June 6, 2018

      Thank you! I would love to know how it turns out! 🙂


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