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Zucchini Corn Chowder

Zucchini Corn Chowder
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Indulge in the vibrant flavors of summer with this Zucchini Corn Chowder, a delightful blend of fresh corn and tender zucchini simmered to creamy perfection.

Ingredients

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  • 1 Tbsp butter
  • 1 cup chopped yellow onion
  • 2 celery ribs, chopped
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 2 medium russet potatoes, diced
  • 4 cups vegetable stock or water
  • 1 bay leaf
  • 4 ears sweet corn (kernels cut from cob)
  • 1 medium zucchini, diced
  • 1 cup half-and-half
  • Kosher salt and freshly ground black pepper to taste
  • Chopped fresh parsley (for garnish)

Instructions

  1. Melt butter in a heavy-duty pot over medium heat. Add onions, celery, carrots, and garlic; sauté until softened.
  2. Stir in diced potatoes, vegetable stock, and bay leaf; bring to a gentle simmer for about 10 minutes.
  3. Add corn and zucchini; season with salt and pepper. Continue cooking for another 10 minutes until vegetables are tender.
  4. Remove bay leaf and blend about two cups of chowder until smooth; return to pot.
  5. Stir in half-and-half gently over medium-low heat until warmed through.
  6. Serve hot garnished with chopped parsley.

Nutrition

Find it online: https://raniacooks.com/zucchini-corn-chowder/