Corn and Zucchini Chowder Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (171)

Corn and Zucchini Chowder Recipe

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 53%
CARBS 36G41% OF CAL
7G FIBER11G SUGAR19G OTHER
FAT 13G34% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy summer chowder with corn, zucchini, cauliflower, and tender chicken in a light half-and-half broth. Hearty yet healthy and fresh-tasting.

mainamericansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon butter
  • 2 strips bacon (chopped)
  • 1 large yellow onion (diced)
  • 3 ribs celery (chopped)
  • 4 medium carrots (chopped)
  • 6 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 medium russet potato (scrubbed and cubed)
  • 1 medium head cauliflower (chopped into small pieces or (for smaller bits, grate using a cheese grater))
  • 6 cups water/vegetable broth/chicken broth or a mix (plus more if needed)
  • 1 bay leaf
  • 4 medium zucchini (diced into small cubes)
  • 5 ears fresh sweet corn (husk and silk removed, with kernels cut from cob)
  • 1 lb cooked boneless skinless chicken breast (shredded, optional)
  • 1 cup half and half (or whole milk)
  • salt + black pepper (to taste)
  • fresh parsley (to garnish)
  • cayenne pepper or tabasco sauce (to serve, optional)
PREP
15M
SODIUM
997MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.