Zucchini Corn Chowder Recipe
There is something so comforting about a warm chowder. This zucchini corn chowder recipe is light, creamy, and incredibly flavorful.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium zucchini diced
- 3 cups fresh corn kernels
- 2 medium potatoes peeled and cubed
- 4 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Heat oil in a large soup pot.
- Add onions and cook until softened.
- Stir in garlic and cook for one minute.
- Add zucchini, potatoes, and corn to pot.
- Stir vegetables with spices until coated well.
- Pour in vegetable broth and bring to boil.
- Reduce heat and simmer for 20 minutes.
- Check potatoes for tenderness with fork.
- Stir in milk and simmer for 5 minutes.
- Blend half the soup for creamy texture.
- Return blended portion back into pot.
- Add parsley, stir, and adjust seasoning.
- Ladle into bowls and serve warm.
Notes
- Use fresh corn for the sweetest flavor.
- Add bacon for a smoky, savory twist.
- Use coconut milk for a dairy-free version.
- Blend more for extra creamy consistency.
- Add red pepper flakes for light spice.
- Store leftovers in fridge up to three days.
- Garnish with shredded cheese before serving.