Go Back
When the weather turns chilly or the days are simply too busy to spend hours in the kitchen, a warm bowl of creamy zucchini corn chowder is the answer. This comforting dish is ideal for any time of the year, offering a vibrant and nourishing option that can easily adapt to various dietary preferences. Featuring a delightful blend of fresh zucchini, sweet corn, and aromatic spices, this chowder provides a satisfying meal that appeals to both the hearty eater and the health-conscious.

Creamy Zucchini Corn Chowder

Warm up with a comforting bowl of creamy zucchini corn chowder that’s perfect for any season. This delicious recipe features fresh zucchini, sweet corn, and aromatic spices, creating a velvety texture that pleases every palate. It’s not just easy to make but also packed with nutrients, making it a healthy and satisfying choice. Serve it as a hearty main or a delightful side, and customize it with seasonal ingredients for added flair. Enjoy a delicious, homemade meal that warms the soul!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, diced

1 cup corn kernels (fresh or frozen for convenience)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced into small cubes

4 cups vegetable broth (or chicken broth for added richness)

1 cup heavy cream (substitute with coconut milk for a lighter, dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika (for a subtle smoky flavor)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for vibrant garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional 1-2 minutes, allowing it to become fragrant without burning.

    Add Vegetables: Next, incorporate the diced zucchini, potatoes, corn kernels, dried thyme, and smoked paprika into the pot. Cook for an additional 5 minutes, stirring occasionally, so the vegetables can soften and the flavors blend beautifully.

      Pour in Broth: Carefully add the vegetable broth to the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

        Blend for Creaminess: Using an immersion blender, blend part of the chowder until you achieve a creamy consistency; be sure to leave some chunky bits for texture. If you don’t have an immersion blender, transfer about half of the soup to a standard blender, blend until smooth, and then return it to the pot.

          Stir in Cream: Pour in the heavy cream (or coconut milk) and stir well to incorporate. Allow the chowder to simmer for an additional 5-10 minutes, letting it heat through. Taste and adjust seasoning with salt and freshly ground pepper as needed.

            Serve: Ladle the chowder into individual bowls and garnish generously with freshly chopped parsley. For an extra special touch, serve with crusty bread on the side, perfect for dipping!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings