Corn zucchini chowder is a mild, creamy soup made with your favorite summer produce. This homemade soup is filled with corn, onion, potatoes, and zucchini, plus a few simple pantry ingredients. Serves 4 as a main course or 6 as a side dish.
Prep Time10 minutesmins
Cook Time15 minutesmins
Resting Time5 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 439kcal
Ingredients
½cupunsalted butter
1mediumonion, diced
2clovesgarlic, minced
¼cupall-purpose flour
16ouncesvegetable broth, or chicken
16ounceswhole milk
2mediumpotatoes, cubed
2smallzucchini, cubed
1cupcorn
½teaspoonsalt
½teaspoondried thyme
¼teaspoonred pepper flakes
Instructions
In a stock pot over medium heat, melt butter. Add chopped onions and cook until they begin to brown around the edges, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
Add flour and stir to coat. Cook for one minute, then whisk in broth and milk.
Add potatoes, zucchini, corn, salt, thyme, and red pepper flakes, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for 8 to 10 minutes, or until potatoes can be pierced through easily with a fork (this will depend on the size of your cubed potatoes).
Remove lid, remove from heat, and allow to set for 5 minutes before serving (soup will be very hot).