This post contains affiliate links. Please see our disclosure policy.
Table of Contents
Corn & Zucchini Chowder
This hearty summer corn and zucchini chowder is a celebration of end-of-summer’s finest ingredients, featuring fresh corn, zucchini, and herbs in a rich and velvety broth and pairs perfectly with a light Summer Zucchini Salad.
Why You’ll Love this Corn and Zucchini Chowder Recipe
Warm up with a hot bowl of creamy, comforting Corn & Zucchini Chowder that’s packed with nutrients and flavor!
- 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 bowl of zucchini corn chowder 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.
If you are looking for more delicious corn chowder recipes, try our Shrimp Corn Chowder, Chicken + Corn Chowder, or Southwest-Style Chicken and Corn Chowder
Ingredients
These are the clean ingredients that come together to make this summer corn and zucchini chowder delicious and nutritious.
6 servings
- 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
How to make Corn and Zucchini Chowder:
Step 1. 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.
Step 2. Stir frequently. Stir in the corn, and zucchini.
Step 3. Add broth, milk, and seasonings. Bring to a boil, then reduce the heat and simmer, covered for 20 minutes.
Step 4. 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
Rachel’s Tips for Best Results
- 🥛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.
Recipe Substitutions
- Substitute Zucchini with summer yellow squash.
- Substitute Cow’s Milk with any type of milk you like and use regularly.
How to Serve Zucchini and Corn Chowder
This zucchini chowder is delicious on it’s own and has enough hearty nutrients to fill you up. However, you could also pair it with some of these dishes:
More Zucchini Recipes You’ll Love
Comforting Corn & Zucchini Chowder
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
