Zucchini and Sweet Corn Chowder

Cozy up with a bowl of this hearty Zucchini and Sweet Corn Chowder, a creamy yet wholesome dish that perfectly balances fresh summer vegetables with warming spices. Packed with tender zucchini, sweet corn kernels, and velvety potatoes, this veggie-forward chowder is elevated by hints of cumin, paprika, and thyme for a subtly smoky, aromatic flavor. The recipe combines simplicity with richness, thanks to the addition of heavy cream, while optional fresh parsley adds a vibrant touch. Ready in just 45 minutes, this satisfying soup is perfect for weeknight dinners or meal prepping. Serve it warm with crusty bread for an irresistible comfort food experience that's as wholesome as it is indulgent.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium zucchini, diced
• 2 cups sweet corn kernels, fresh or frozen
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced yellow onion and cook until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the diced zucchini, sweet corn kernels, and diced potato to the pot. Stir to combine.

Step 5

Pour in the vegetable broth and bring to a gentle boil.

Step 6

Reduce the heat to a simmer and add ground cumin, paprika, dried thyme, salt, and black pepper.

Step 7

Cover and simmer for 20 minutes, or until the potato is tender.

Step 8

Use an immersion blender to partially blend the chowder, leaving some vegetable chunks for texture. Alternatively, transfer half of the chowder to a blender, blend until smooth, and return it to the pot.

Step 9

Stir in the heavy cream and cook for an additional 5 minutes, until heated through.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2434.7g)

Amount per serving	% Daily Value*
Calories	2117.4

Total Fat 123.4g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 240mg	0%
Sodium 4798.6mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 33.8g	0%
Total Sugars 54.0g
Protein 41.2g	0%

Vitamin D 0IU	0%
Calcium 335.5mg	0%
Iron 13.7mg	0%
Potassium 5411.9mg	0%

*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: 52.0%

Protein: 7.7%

Carbs: 40.3%