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Zucchini Corn Chowder

This summer produce inspired recipe is hearty, fresh, and good all year round!

Course Main Course
Cuisine American
Keyword healthy, seasonal, soup, vegan option, vegetable soup, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings


  • 2 tablespoons olive oil
  • ½ cup onion diced small (about 1/2 1 large onion)
  • 5 cloves of garlic minced (about 2-3 tablespoons)
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
  • 1 medium or 2 small zucchini diced
  • 4 cups chicken broth
  • 2 pounds of yellow potatoes, chopped into 1” cubes or russets- peel before using
  • 1 cup heavy cream use coconut milk for dairy free
  • 3 ears of fresh corn husk removed and cut off the cob
  • Shredded cheese, diced green onions, sliced jalapeno optional, for topping


  1. In a large soup pot, heat the oil over medium high heat. Stir in the onion and cook for 3 minutes.
  2. Add in the garlic, salt, pepper, thyme, and zucchini. Cook for another 3-5 minutes, or until the zucchini is just starting to cook.
  3. Pour in the chicken broth. Add in the potatoes, stir to combine, then bring to a boil.
  4. Turn the heat to low and simmer for 10 minutes, or until the potatoes start to soften.
  5. If you have an immersion blender, pulse the chowder a few times to blend a small amount of the pot, leaving plenty of the chowder unblended. If you’re using a blender, remove half the soup and carefully pulse it a few times, then return back to the pan.
  6. Stir in the heavy cream and corn, and cook for 5 minutes to soften the corn.
  7. Top with cheese, green onions, and jalapeno, if desired.

Recipe Notes

You can use frozen corn if fresh isn't available.

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