Fresh Corn Zucchini Chowder
A simple corn zucchini chowder with tons of diced potatoes, carrots, onions, garlic, and celery. I'm kicking it up a few notches with a little cayenne and jalapeños too!
Servings: 6
Calories: 233kcal
Ingredients
- 3 tablespoons butter preferably salted
- 1¼ cup yellow onions diced
- ½ cup carrots diced
- ½ cup celery diced
- 4 teaspoons garlic minced
- 1 jalapeńo diced, remove seeds/ribs before to control spice
- ¾ lb. yukon gold potatoes diced
- 4 cups chicken broth low sodium, vegetable broth works too
- ½ teaspoon kosher salt plus more to taste
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 large zucchini diced
- 2½ cups corn kernels fresh or frozen
- 1 cup half and half or heavy cream
- fresh parsley black pepper, and bacon bits, for garnish
Instructions
- SAUTE: In a large dutch oven, heat the butter over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic, jalapenos, and potatoes and cook for 3-4 minutes, stirring so the veggies don't stick to the pot.3 tablespoons butter, 1¼ cup yellow onions, ½ cup carrots, ½ cup celery, 4 teaspoons garlic, 1 jalapeńo, ¾ lb. yukon gold potatoes
- SIMMER: Add the broth, ½ teaspoon kosher salt, bay leaf, and thyme, bring to a boil. Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked.4 cups chicken broth, ½ teaspoon kosher salt, 1 bay leaf, ¼ teaspoon dried thyme
- ADD: the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through. You can check the doneness by gently piercing with the tip of a knife.1 large zucchini, 2½ cups corn kernels
- BLEND: Remove the bay leaf, transfer 2 cups or more (see notes) into a food processor and process until smooth. Pour the blended mixture back into the pot. Alternately, you can use an immersion blender and pulse it in the soup pot until it reaches your desired consistency.
- SERVE: Heat the soup over medium high heat, add the half and half and let come to a gentle simmer. Taste and adjust with seasonings as desired. Serve topped with fresh parsley, black pepper bacon bits, and smoked paprika if desired.1 cup half and half , fresh parsley
Notes
- You can blend all or none of the chowder as well. This is completely to your preference! Use more or less jalapeños to preference too!
Nutrition
Calories: 233kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Fiber: 4g | Sugar: 9g
