Summer Corn and Zucchini Chowder
If you’re craving a comforting dish that embodies the flavors of summer, this Summer Corn and Zucchini Chowder Recipe is just what you need. With its rich and creamy texture, fresh corn, and tender zucchini, this chowder is perfect for any occasion—from busy weeknights to family gatherings. It’s easy to prepare and can be made in under an hour, making it a go-to recipe for quick meals. Plus, it’s packed with wholesome vegetables that appeal to both kids and adults alike. Enjoy each spoonful as you celebrate the bounty of summer produce in a bowl!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: American
Ingredients
Scale
- 1/2 large yellow onion (diced)
- 2 ribs celery (finely diced)
- 5 ears corn (cut off from the cob)
- 4 cloves garlic (minced)
- 5 cups chicken broth (low sodium)
- 2 russet potatoes (peeled and cubed)
- 1 large zucchini (sliced)
- 1 large yellow squash (sliced)
- 2 cups half-and-half or whole milk
Instructions
- In a large Dutch oven over medium heat, sauté diced onion and celery until softened. Add corn and cook for another few minutes.
- Stir in garlic, then pour in the chicken broth. Bring to a simmer and add potatoes along with seasonings.
- Cook until potatoes are tender, then mix in zucchini and yellow squash.
- Blend a portion of the chowder for creaminess before returning it to the pot.
- Stir in half-and-half until well combined.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg