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A bowl of creamy Zucchini Corn Chowder, garnished with fresh herbs and bacon.

Zucchini Corn Chowder

A simple and hearty zucchini corn chowder recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 tablespoons butter
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups corn kernels fresh or frozen
  • 3 medium zucchini chopped
  • 1.5 cups milk or half-and-half
  • 1/4 cup heavy cream optional
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add corn and zucchini. Cook for 10-15 minutes, or until zucchini is tender.
  5. Stir in milk and heavy cream (if using). Heat through, but do not boil.
  6. Season with salt and pepper. Serve hot.

Notes

For a thicker chowder, you can mash some of the zucchini against the side of the pot with a spoon.