Print

Zucchini Corn Chowder Fall Soup

Print Recipe

Zucchini Corn Chowder is the perfect cozy dish for fall, blending creamy textures with sweet corn and tender zucchini. This delightful chowder wraps you in warmth, making it an ideal companion for chilly evenings spent snuggling on the couch. Quick to prepare and customizable with seasonal vegetables, it’s a comforting favorite that brings family and friends together over hearty bowls of goodness.

Ingredients

Scale
  • 2 medium zucchinis, diced
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 2 tsp olive oil
  • 2 tsp fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent (about 5 minutes).
  2. Stir in diced zucchini and corn kernels; cook for another 5 minutes until softened.
  3. Pour in vegetable broth and heavy cream. Bring to a gentle simmer, stirring occasionally.
  4. Season with salt, pepper, and thyme. Taste and adjust seasoning as needed.
  5. Allow the chowder to simmer on low for 20-25 minutes until thickened, stirring occasionally.
  6. Remove from heat and stir in freshly chopped parsley before serving.

Nutrition

Keywords: For added flavor, consider using smoked paprika or swapping zucchini for bell peppers. Store leftovers in an airtight container for up to three days; reheat gently on the stove.

Find it online: https://onedaycooking.com/cozy-zucchini-corn-chowder-fall-soup-recipe-to-savor/