Garden Zucchini Chowder soup recipe that’s perfect for late summer dinners when the garden is plentiful. Lovely fresh flavors in this easy-to-make chowder.
I found a recipe for zucchini chowder, altered it a bit and this is the result! It’s easy to make and I love that it has spring/summer flavors. It’s perfect for a day with a nice Spring thunderstorm- which we seem to be getting a ton of lately here in Utah!
What is Garden Zucchini Chowder?
It’s a delicious and veggie packed soup that’s perfect for using up what the garden gave you (or if bought in-store) then you can enjoy the in-season produce. Just like other chowders, this soup has a flour base and added milk to get that thick white texture you’d expect. This simple and easy to make soup can come together in about 30 minutes or less and is the perfect meatless comfort meal for any chilly night.
Garden Zucchini Chowder Ingredients
-Zucchini: You’re going to need about 2 medium sized zucchini, diced or quartered depending on the thickness.
-Onion: A diced onion will add a nice aroma and comforting richness to the dish as they pack a lot of flavor!
-Chicken broth: We’re going to need about 3 1/2 cups (roughly 2 14oz cans) of chicken broth, but feel free to sub it out for veggie stock, broth, or even water with bullion.
-Butter: To get our soup off to a great start we need 1/3 cup of butter, but it will be divided.
-Flour: This is the soup thickener, you can use all purpose flour, but you’ll need 1/3 cup of it.
-Seasonings: Adding a lot of flavor to the soup we have 1/2 teaspoon of dried sage and garlic powder with 1 tsp of dried parsley.
-Lemon Juice: Just a teaspoon of lemon juice helps to add a burst of freshness to the soup without being overpowering.
-Diced Tomatoes: 1 14oz can of diced tomatoes is perfect for adding a soft texture and a burst of red color. Just make sure to lightly drain the can so that it’s not too tomato-y.
-Corn: A can of lightly drained corn will add a little fiber, color, and subtle crunch to the chowder.
-Evaporated milk: To get the white creamy color of chowder, we’re using a 12 ounce can of evaporated milk.
-Cheeses: 2 cups of shredded cheddar cheese and 1/4 cup of shredded parmesan will add a cheesy texture and flavor that is incredible.
-Salt and Pepper: Added to taste, adjust as necessary!
How to Make Garden Zucchini Chowder
Put 1 tablespoon of butter into a frying pan over medium heat.
Add in the diced onions and cook them for 1-2 minutes.
Add in chopped zucchini and a few dashes of salt and pepper.
Saute the vegetables for about 5 minutes and then turn off the heat.
While the zucchini is sauteing, make a roux in a medium-sized saucepan over medium heat for the base of your chowder. It helps to have the cans of chicken broth open and ready to go at your side.
In the saucepan, melt your butter. Add in the sage, garlic powder, and parsley. When the butter begins to sizzle, add in a small amount of chicken broth (about 1/4 cup). Bring the heat back up, and add in a little flour at a time, whisking until smooth.
In alternating amounts, add chicken broth and flour, repeating until all of the flour has been added.
Add in the lemon juice, tomatoes, corn, and remaining chicken broth.
Increase the heat slightly, stirring occasionally.
Once the mixture looks like it’s close to boiling, decrease the heat back to medium and add in the cheese. Whisk until melted.
Add in the evaporated milk and the zucchini/onion mixture you have set aside. Let the soup simmer for 10-15 minutes before serving. Top with additional cheese if desired.
GARDEN ZUCCHINI CHOWDER
- 2 medium zucchini diced
- 3/4 cup diced onion 1 onion
- 2 14- oz cans chicken broth about 3 1/2 cups
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp dried sage
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp lemon juice
- 1 14- oz can diced tomatoes lightly drained
- 1 can corn lightly drained
- 12 oz evaporated milk 1 can- not the tiny one
- 2 cups shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- salt & pepper to taste
- Cut 1 TBSP of butter off the stick of 1/3 cup and heat it in a frying pan on medium.
- Add in the diced onions. Let them cook for a minute or two, then add the zucchini, added a few dashes of salt and pepper. Saute vegetables for about 5 minutes, then turn off the heat.
- While the zucchini is sautéing, begin making a roux (fancy word for white sauce) for your chowder. Open the cans of chicken broth and have them close at hand.
- Melt the remaining amount of butter in a medium-sized saucepan over medium heat. Add in sage, garlic powder and parsley.
- When the butter begins to sizzle, add a small amount of the chicken broth (maybe 1/4 cup). Let mixture heat back up, then begin adding the flour a little at a time, whisking until smooth.
- In alternating amounts, add more chicken broth, then flour, until all the flour is added.
- Add in lemon juice, tomatoes, corn and remaining chicken broth. Increase the heat slightly (I had my stove on "6") stirring occasionally.
- Once mixture looks to be nearly boiling, decrease heat back to medium and add in the cheese. Whisk gently until melted.
- Whisk gently until melted. Add in evaporated milk and the zucchini/onion mixture. Simmer soup for about 10-15 minutes.
- Serve with additional cheese on top if desired.
Can I use fresh vegetables instead of canned?
Yes, by all means, go for it! While canned is simple and easy enough to get ahold of, if you have fresh available to you, then all the better. Either way this chowder turns out delicious!
Can I use frozen corn instead of canned?
Absolutely! Frozen corn is a great way to get the fresh corn feel and as an added bonus, you don’t have to thaw it before using! Simply open the bag and pour it in when directed. It will warm up and cook with the soup.
How long will leftover chowder last in the fridge?
Store your leftover chowder in an airtight container (or covered pot) in the fridge for 3-4 days, reheating a bowl at a time as needed. You can also put the pot on the stove and reheat over medium/low to bring the soup back up to temperature if you need multiple servings warmed at the same time.
Still have tons of zucchini? Here are easy zucchini recipes we love ~
- Best Zucchini Bread Recipe Ever!
- Zucchini Sausage Soup
- Lemon Zucchini Muffins
- Garden Zucchini Chowder
- Low Fat Zucchini Cookies
- Zucchini Chocolate Chip Cookies
- Healthy Zucchini Carrot Muffins
- Easy Stuffed Zucchini
- Grilled Lemon Curry Zucchini
- Zucchini Risotto
- Zucchini Cupcakes with Caramel Frosting
- Easy Zucchini Pasta
- Cheesy Zucchini Fritters
- Oven Fried Zucchini
- Pudding Zucchini Bread
This Garden Zucchini Chowder soup recipe is a perfect summer/fall soup that not only tastes great but also uses your bountiful garden harvest or in-season produce. You’re going to love how quickly it comes together to create a delicious comforting soup.