Description
This Zucchini Corn Chowder is a delicious and comforting soup perfect for any time of the year. Packed with fresh vegetables, herbs, and a hint of smoky paprika, this chowder is both hearty and flavorful. Serve it topped with parsley, bacon, or cheese for a satisfying meal.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 cup carrots, diced
- 2 ribs celery, diced
Additional Ingredients:
- 3 cups fresh or frozen corn kernels
- 2 medium Yukon gold potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
- Crumbled cooked bacon or shredded cheese for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, cook onion until softened, then add garlic.
- Add Vegetables: Stir in zucchini, carrots, and celery; sauté for 5 minutes.
- Cook Chowder: Add corn, potatoes, thyme, paprika, and broth. Simmer until vegetables are tender.
- Puree Soup: Use an immersion blender or transfer half the soup to a blender, then return to pot.
- Finish and Serve: Stir in milk, season with salt and pepper. Serve hot, garnished with parsley, bacon, or cheese.
Notes
- You can substitute the milk with coconut milk for a dairy-free version.
- For extra protein, add cooked shredded chicken or white beans.
- If using frozen corn, no need to thaw before adding.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 8g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
