Zucchini Garden Chowder

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!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

Taste and adjust seasoning as needed.

Step 10

Serve hot, garnished with shredded cheddar cheese if desired.

Nutrition Facts

Serving size	2720.1 grams (2720.1g)

Amount per serving	% Daily Value*
Calories	2450

Total Fat 119.00g	153%
Saturated Fat 52.80g	264%
Polyunsaturated Fat 6.00g
Cholesterol 236mg	79%
Sodium 9570mg	416%
Total Carbohydrate 271.00g	99%
Dietary Fiber 34.10g	122%
Total Sugars 77.60g
Protein 73.40g	147%

Vitamin D 107IU	537%
Calcium 1164mg	90%
Iron 15mg	81%
Potassium 6487mg	138%

*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: 43.7%

Protein: 12.0%

Carbs: 44.3%