Zucchini and Sweet Corn Chowder
Cozy up with a bowl of this hearty Zucchini and Sweet Corn Chowder, a creamy yet wholesome dish that perfectly balances fresh summer vegetables with warming spices. Packed with tender zucchini, sweet corn kernels, and velvety potatoes, this veggie-forward chowder is elevated by hints of cumin, paprika, and thyme for a subtly smoky, aromatic flavor. The recipe combines simplicity with richness, thanks to the addition of heavy cream, while optional fresh parsley adds a vibrant touch. Ready in just 45 minutes, this satisfying soup is perfect for weeknight dinners or meal prepping. Serve it warm with crusty bread for an irresistible comfort food experience that's as wholesome as it is indulgent.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium zucchini, diced
- 2 cups sweet corn kernels, fresh or frozen
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced zucchini, sweet corn kernels, and diced potato to the pot. Stir to combine.
Pour in the vegetable broth and bring to a gentle boil.
Reduce the heat to a simmer and add ground cumin, paprika, dried thyme, salt, and black pepper.
Cover and simmer for 20 minutes, or until the potato is tender.
Use an immersion blender to partially blend the chowder, leaving some vegetable chunks for texture. Alternatively, transfer half of the chowder to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and cook for an additional 5 minutes, until heated through.
Taste and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
