ZUCCHINI CORN CHOWDER

Zucchini Corn Chowder recipe that’s perfect for summer dinners when the garden is plentiful. Great way to use fresh summer vegetables in an easy summer chowder recipe.

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! Serve it with some crusty bread for a complete meal.

What is Corn Zucchini Chowder?

It’s a delicious veggie packed soup that’s perfect for using up seasonal produce. Just like other chowders, this soup has a milk base and added flour to get that thick chowder texture you’d expect. This simple and easy soup comes together in about 30 minutes and is one of my favorite recipes for fresh sweet corn.

Corn Chowder Ingredients

-Zucchini: You’re going to need about 2 medium zucchini, diced or quartered depending on how big they are.

-Yellow Onion: A medium onion will add a nice aroma and comforting flavor to the corn soup.

-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 vegetable 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. You can use fresh herbs if you have them!

-Lemon Juice: Just a teaspoon of lemon juice helps to add a burst of freshness to the soup without being overpowering.

-Diced Tomatoes: 1 14 oz 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.

-Corn: A can of lightly drained corn will add a little fiber, color, and subtle crunch to the chowder. You can use ears of fresh summer corn. Just stand the cob upright and cut corn kernels off with a sharp knife.

-Evaporated milk: To get the white creamy color of chowder and some added protein, we’re using a 12 ounce can of evaporated milk or whole milk. You can use dairy-free milk as well; I like using cashew milk or coconut 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 Zucchini Corn Chowder

Put 1 tablespoon of butter into a frying pan over medium heat.

Add in the diced onion and cook 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 big pot over medium-high heat for the base of your chowder. It helps to have the cans of chicken broth open and ready to go at your side.

Melt your butter in the pot. 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 / heavy cream 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. Enjoy!

GARDEN ZUCCHINI CHOWDER

Zucchini Corn Chowder recipe that's perfect for summer dinners when the garden is plentiful. Great way to use fresh summer vegetables in an easy summer chowder recipe.

4.34 from 3 votes

Print Pin Rate

Course: dinner, Soups & Stews

Cuisine: American

Keyword: Zucchini Corn Chowder recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 351kcal

Author: Jessica & Nellie

Ingredients

• 2 medium zucchini diced
• 3/4 cup diced yellow onion 1 onion, medium sized
• 28 oz 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
• 14 oz diced tomatoes lightly drained
• 15 oz corn lightly drained
• 12 oz evaporated milk can use whole milk, heavy cream or dairy free milks as well
• 2 cups shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• salt & pepper to taste

Instructions

• 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.

Nutrition

Calories: 351kcal | Carbohydrates: 25g | Protein: 15g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 709mg | Potassium: 610mg | Fiber: 3g | Sugar: 10g | Vitamin A: 947IU | Vitamin C: 25mg | Calcium: 387mg | Iron: 2mg

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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

Zucchini Corn Chowder recipe that’s perfect for summer dinners when the garden is plentiful. Hearty chowder made with zucchini, corn & tomatoes that is a great way to use fresh summer produce.