Zucchini Corn Chowder
Zucchini corn chowder is a hearty, creamy soup made with sweet corn, tender zucchini, and soft chunks of potato, comfort in a bowl without the cream.
Servings: 6 servings
Calories: 86kcal
Ingredients
- 1-2 tablespoon Olive oil or use water for water frying
- 1 medium Onion diced, ¼"
- 3 small-medium Potatoes peeled, washed and diced, ¼" cubes
- 4 cups Water
- 2 cubes Vegetable bouillon
- 1 pinch Salt to taste
- ½ teaspoon White pepper
- 1 medium - large Zucchini diced, ¼" cubes
- 1⅓ cup Corn kernels canned
- 1 cup Milk dairy free, I usually use almond milk
- ¼ cup Nutritional yeast or shaved parmesan
Instructions
- Over high - medium heat, in a large pot or dutch oven, heat oil and onion. Stir until the diceded onion is translucent and lightly golden. Stir through the potato until coated with oil and onion. Add the water, vegetable bouillon, salt (to taste) and pepper, cover the pot with the lid, keeping it slightly ajar and bring to a gentle boil, then turn the heat down medium-low and simmer for 10 minutes.Stir in the diced zucchini and corn kernels to the pot and bring it to another soft boil, then simmer for another 10 minutes with the lid ajar. Turn the heat off and stand the pot for 5 minutes.1-2 tablespoon Olive oil, 1 medium Onion, 3 small-medium Potatoes, 4 cups Water, 2 cubes Vegetable bouillon, 1 pinch Salt, ½ teaspoon White pepper
- Transfer 3 cups of the chunky chowder to a blender and blend for 1 minute until creamy, keep the blender spout open to release the heat. Return the blended chowder to the pot and stir through the milk and nutritional yeast. Serve warm topped with your preferred garnish, I like to top mine with extra corn kernels, shredded raw zucchini and a sprinkle of smoked paprika.1 medium - large Zucchini, 1⅓ cup Corn kernels, 1 cup Milk, ¼ cup Nutritional yeast
Video
Notes
Yield is approximately 5-7 servings, depending on the portion size.
Try dicing your veggies the same size, about ¼".
It is important to sweat the onions until they are translucent and lightly golden as they will release their sweetness which is imperative to the overall taste of this creamy soup.
Some of my other favorite soups that you also might enjoy are sweet potato and pumpkin or asparagus soup.
Nutrition
Serving: 1.5cups | Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 0.3mg