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Comforting Corn & Zucchini Chowder
Warm up with a hot bowl of creamy, comforting Corn & Zucchini Chowder that’s packed with nutrients and flavor!
This hearty chowder is a celebration of end-of-summer’s finest ingredients, featuring fresh corn, zucchini, and herbs in a rich and velvety broth.
With a blend of sautéed onions, carrots, celery, and potatoes, this chowder is a perfect combination of textures, colors, and flavors. And the best part? It’s incredibly nutritious!
Each serving is loaded with:
– Vitamin C from the corn and zucchini to boost your immune system
– Fiber from the vegetables to keep you full and satisfied
– Antioxidants from the herbs and spices to reduce inflammation
– Healthy fats from the grass-fed butter or oil to support brain function
-BONUS: Protein and nutrient boost if you use bone broth.
But don’t worry – this soup isn’t just good for you, it’s also ridiculously delicious!
The combination of sautéed vegetables, sweet corn, and fresh zucchini is a hug in a bowl.
And with a hint of thyme and a sprinkle of black pepper, each spoonful is a flavor sensation.
So go ahead, cozy up with a bowl of Corn & Zucchini Chowder and nourish your body and soul.
🥛Use ANY unsweetened/plain milk of your choice. My personal favorite for this chowder is unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.
6 servings
Ingredients
- 2 Tbsps grass-fed butter, ghee, unrefined organic coconut oil, tallow, or avocado oil
- 1 large, sweet onion, diced
- 4 carrots, peeled and diced
- 4 celery ribs, diced
- 2 large russet potatoes or white sweet potatoes, peeled and diced
- 4 cloves fresh garlic, minced
- 4 ears fresh corn kernels, kernels cut from the cob or 2 cups frozen organic corn
- 4 medium or 2 large zucchini and/or summer squash, chopped
- 4 cups vegetable broth, or chicken bone broth
- 2 cups unsweetened milk of choice
- 2 tsps turmeric
- 1 tsp smoked paprika
- sea salt and black pepper, to taste
- fresh thyme or Italian parsley to garnish
Instructions:
Heat your butter or oil in a large stockpot and sauté the onion, carrots, celery, potatoes, and garlic for 5-7 minutes over high heat.
Stir frequently. Stir in the corn, and zucchini.
Add broth, milk, and seasonings. Bring to a boil, then reduce the heat and simmer, covered for 20 minutes.
Once your chowder is done, add a few ladles in blender, about half of it and blend until smooth, then return to the pot, stir and continue to simmer for 3-5 minutes.
Garnish with fresh herbs and enjoy!
💚Rachel
Ingredients
- 2 Tbsps grass-fed butter, ghee, unrefined organic coconut oil, tallow, or avocado oil
- 1 large, sweet onion, diced
- 4 carrots, peeled and diced
- 4 celery ribs, diced
- 2 large russet potatoes or white sweet potatoes, peeled and diced
- 4 cloves fresh garlic, minced
- 4 ears fresh corn kernels, kernels cut from the cob or 2 cups frozen organic corn
- 4 medium or 2 large zucchini and/or summer squash, chopped
- 4 cups vegetable broth, or chicken bone broth
- 2 cups unsweetened milk of choice
- 2 tsps turmeric
- 1 tsp smoked paprika
- sea salt and black pepper, to taste
- fresh thyme or Italian parsley to garnish
Instructions
- Heat your butter or oil in a large stockpot and sauté the onion, carrots, celery, potatoes, and garlic for 5-7 minutes over high heat. Stir frequently.
- Stir in the corn, and zucchini.
- Add broth, milk, and seasonings. Bring to a boil, then reduce the heat and simmer, covered for 20 minutes.
- Once your chowder is done, add a few ladles in blender, about half of it and blend until smooth, then return to the pot, stir and continue to simmer for 3-5 minutes.
- Garnish with fresh herbs and enjoy!
