This veggie-packed soup is the perfect addition to your weekly rotation during those cold fall and winter nights. With in-season produce, this easy zucchini corn chowder is rather inexpensive and fabulous!
Unlike other chowders, this soup recipe isn't thick (unless you want it to be). Honestly, it's more of a broth soup, but it doesn't fit into that category either. It's an odd veggie stew if you really had to classify it, but since we can thicken it up at will, a chowder is what we shall call it. A soup by any other name, am I right?
With so many different veggies in every bite, you'll be so busy looking at the colorful bowl in front of you to realize that there's no meat, like none- at all. This vegetarian soup recipe is great for meatless Mondays!
Why This Recipe Works
- It's healthy. Packed with so many different veggies this soup is a great source of nutrients and vitamins.
- It's easy to make. Prep the veggies and mix everything together in a pot. This soup recipe is pretty simple and basic and doesn't require much work, but you can always add a few extra steps if desired.
- It's a frugal recipe. What's even better is that the ingredients are all cheap vegetables and most of them could be grown in a backyard garden so if you're an avid gardener with a healthy crop of zucchini on the vine this year- here's another recipe to try!
Butter- You'll want to use some butter to help us cook the veggies. This will give us a better flavor profile for the soup.
Mirepoix- Using carrots, onions, and celery is known as a mirepoix, and it's an aromatic base used in many different soups by sauteeing the veggies to get the most flavor without browning.
Flour- Add in some all purpose flour to thicken the soup.
Garlic- Use fresh or jarred minced garlic for added flavor.
Potatoes- I prefer to use russet potatoes because they cook more quickly and will give us a better texture to bite into.
Seasonings- To keep things simple, you'll just need some salt, pepper, garlic powder, and dried parsley.
Chicken Stock- For the base of the soup, you'll need some chicken stock or Vegetable Broth. Water and bullion also work well.
Whole Kernel Corn- You can use canned or frozen, but whole kernel corn will give us a nice sweet crunch.
Roma Tomatoes- Adding in some diced tomatoes will give us an acidic taste and bright color to bring the flavors full circle.
Zucchini- You can use a regular fresh zucchini or a grey zucchini, depending on what you have on hand. I've tried both with great success.
Half and Half- Adding in some milk or half and half will give us a nicer texture to the broth by making it more velvety.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make zucchini corn chowder with these simple step-by-step instructions:
Melt your butter in a large pot over medium heat.
Add the diced onion, celery, carrot. Cook for 5 minutes.
Push the veggies to the side and add in the flour and stir it in well.
Add the diced potatoes, seasonings, and minced garlic. Stir and cook for 30 seconds.
Slowly pour in the broth and then mix until the flour looks dissolved. Bring to a boil.
Add in the tomatoes, zucchini, and corn. Reduce heat.
Let simmer for 10-15 minutes until veggies are soft.
Turn off the heat and stir in the half and half.
If desired for a thicker soup, remove 1 cup of soup and run it through a blender or food processor until thick.
Stir back into the soup.
Garnish with fresh parsley and serve.
🍴 Recipe Tips
This zucchini garden chowder is so versatile (and that's one of the reasons why I love it so much!) You can use canned or frozen corn or even corn straight off of the cob. Whichever you have or want to do!
While you can leave some veggies out, together they all work wonderfully. The tomatoes add an acid while the potatoes add a hearty bite and the crisp skin of the zucchini adds freshness. It's like a perfect Fall soup recipe.
Leftovers of this zucchini corn soup can be stored covered in the fridge for up to 5 days, but it tastes best within 3.
Absolutely. Shredded chicken or cooked bacon bits work great in this soup if you really want a little meat added in!
With so many different vegetables in one place you're getting a great source of vitamins, minerals, and more. The fiber and everything else you're ingesting is a great way to get your veggie count up for the day.
Other amazing soup recipes to check out!
- 5 Ingredient Instant Pot Chili
- Stove Top Beef Stew
- Creamy Leftover Turkey Wild Rice Soup
- Creamy Turkey Dumpling Soup
Easy Zucchini Corn Chowder
- 3 Tablespoons Butter ($0.24)
- 2 Large Carrots, peeled and diced ($0.28)
- 2 Stalks Celery, diced ($0.26)
- 1 Cup Onion, diced ($0.70)
- 3 Tablespoons All purpose flour ($0.01)
- 2 Cloves Garlic, minced ($0.10)
- 2 Medium Potatoes, peeled and diced into ½ inch cubes ($1.44)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon Black pepper ($0.02)
- ½ teaspoon Garlic powder ($0.05)
- ½ teaspoon Dried parsley ($0.05)
- 32 ounces Chicken broth or Vegetables Broth (2 cups) ($1.33)
- 1 Can (15oz) Whole kernel corn, drained ($0.50)
- 2 Medium Roma tomatoes, diced ($0.58)
- 2 Medium Zucchini, diced ($1.62)
- ½ Cup Half and Half ($0.50)
- In a large pot, add your butter over medium heat.
- Add in the diced onion, celery, and carrot. Cook for 5 minutes, stirring often.
- Push the veggies to the side of the pot and put the flour in the middle. Stir to combine and coat everything well. Cook for 1 additional minute.
- Add salt, pepper, garlic powder, dried parsley, minced garlic, and potatoes. Stir for 30 seconds.
- Slowly pour in your stock or broth and then mix until the flour looks dissolved.
- Add in the tomato, zucchini and corn. Bring to boil.
- Lower the heat.
- Let simmer for 10-15 minutes or until the veggies are all tender.
- Stir in the half and half. If desired, remove one cup of soup and run through a blender and stir back into the pot for a thicker soup.
- Garnish with fresh parsley if desired and serve.