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Zucchini Corn Chowder

Zucchini Corn Chowder Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced (about 3 cups)
  • 1 large russet potato, peeled and diced (about 1.5 cups)
  • 2 cups corn kernels (fresh or frozen)
  • 3 cups vegetable broth
  • 1 cup whole milk
  • 1/4 cup heavy cream (optional)
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
  2. Add zucchini, potato, corn, broth, thyme, 1/2 tsp salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, 12 to 15 minutes.
  3. Transfer about half the soup to a blender and purée until smooth, about 30 seconds. Pour the purée back into the pot and stir to combine.
  4. Stir in milk and heavy cream (if using) and warm over low heat for 3 to 4 minutes. Adjust seasoning, ladle into bowls, and garnish with extra thyme and black pepper.

Notes

Take care when blending hot liquid: vent the lid and hold it with a towel, or use an immersion blender directly in the pot for easier cleanup. The chowder will naturally thicken as it sits; thin it with a splash of milk when reheating. For the creamiest result, don’t skip the heavy cream, but even without it the potato and blended corn create a satisfying texture.