Zucchini Garden Chowder

Nutriscore Rating: 71/100

Cozy up with a bowl of Zucchini Garden Chowder, a velvety, vegetable-packed soup bursting with the fresh flavors of summer produce. This hearty yet creamy chowder combines tender zucchini, sweet corn, and earthy potatoes simmered in a savory blend of vegetable broth, milk, and a touch of heavy cream for a satisfyingly rich texture. Aromatic herbs like parsley and thyme elevate the flavor, while diced carrots and celery add delightful crunch. Ready in just 45 minutes, this one-pot recipe is a comforting, family-friendly meal perfect for weeknight dinners or lazy weekend lunches. Garnish with shredded cheddar cheese for an extra indulgent touch, and savor this wholesome dish that highlights the bounty of your garden. Whether you're a fan of seasonal recipes or creamy soups, Zucchini Garden Chowder is your next go-to favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 2 stalks, diced celery
• 2 medium, peeled and diced carrot
• 2 medium, diced zucchini
• 2 medium, peeled and diced potatoes
• 1 cup (fresh or frozen) corn kernels
• 4 cups vegetable broth
• 1 cup (whole or plant-based) milk
• 0.5 cup heavy cream
• 3 tablespoons all-purpose flour
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon, dried thyme
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 1 cup, shredded (optional for garnish) cheddar cheese

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté for 3-4 minutes, until translucent.

3. Stir in the minced garlic, celery, and carrot, cooking for another 5 minutes until the vegetables soften.

4. Add the diced zucchini, potatoes, and corn. Stir to combine.

5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and cook for 15 minutes, or until the potatoes are tender.

6. In a small bowl, whisk together the milk, heavy cream, and flour until smooth.

7. Slowly pour the milk mixture into the pot, stirring constantly to avoid lumps.

8. Add the parsley, thyme, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the chowder thickens.

9. Taste and adjust seasoning as needed.

10. Serve hot, garnished with shredded cheddar cheese if desired.

Nutrition Facts

1 serving (455.8g)

Calories		387
% Daily Value*
Total Fat		21.0 g	27%
	Saturated Fat	10.0 g	50%
	Polyunsaturated Fat	0.5 g
Cholesterol		44 mg	15%
Sodium		876 mg	38%
Total Carbohydrate		38.7 g	14%
	Dietary Fiber	5.5 g	20%
	Total Sugars	9.6 g
Protein		12.8 g	26%
Vitamin D		0.6 mcg	3%
Calcium		237 mg	18%
Iron		1.8 mg	10%
Potassium		967 mg	21%

*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.

Source of Calories

Fat: 1132 cal (47.8%%)

Protein: 306 cal (13.0%%)

Carbs: 928 cal (39.2%%)