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!
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!
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!
Zucchini Corn Chowder
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- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
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!
Ingredients
- (2) 32 oz containers veggie stock
- 1 onion, diced
- 1 1/2 pounds baby red potatoes, quartered
- 3 ears fresh corn, with the corn removed from the ears
- 15 oz can whole kernel corn
- 2 medium zucchini, cut into 1/2 rounds then quartered
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup heavy cream
Instructions
- Pour the veggie stock into a large pot and bring to a low boil over medium heat. Add in the onion, potatoes, fresh corn, full can of whole kernel corn, zucchini, thyme, oregano, cayenne pepper and salt and stir to combine. Let the soup gently boil for about 15-20 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low and stir in the heavy cream. Let the soup gently simmer for another 5 minutes or so. Serve with crunchy bread or crackers. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
