Description
A vibrant, creamy chowder made with fresh summer corn, zucchini, and squash. This smoky, savory dish combines tender vegetables, herb-seasoned broth, and a rich finish with half-and-half for a comforting meal. Perfect for family dinners or meal prep.
Ingredients
1 tbsp olive oil
½ large yellow onion, diced
2 ribs celery, finely diced
5 ears corn, kernels cut off the cob
4 cloves garlic, minced
5 cups low sodium chicken broth
2 russet potatoes, peeled and cubed (¼-inch pieces)
1¼ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp dried parsley
¼ tsp dried thyme
⅛ tsp cayenne pepper
1 large zucchini, sliced
1 large yellow squash, sliced
2 cups half-and-half (or whole milk)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and celery; sauté until softened, about 3 minutes.
Add corn kernels and garlic; cook 3–4 minutes until fragrant.
Pour in chicken broth, stir, and bring to a simmer.
Add potatoes and seasonings (salt, pepper, paprika, parsley, thyme, cayenne). Simmer 10–15 minutes until potatoes are tender.
Stir in zucchini and yellow squash. Cook 5 minutes until tender.
Mix in half-and-half. Simmer briefly, then adjust seasoning as needed.
Notes
Omit chicken broth and half-and-half for a vegan version using vegetable broth and almond milk.
Optional: blend partially with an immersion blender for a heartier texture.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: Stewing
- Cuisine: American