Simple and creamy, this Corn and Zucchini Chowder uses potatoes to make the soup extra creamy and filling. Perfect for summertime with fresh corn or in the middle of winter with frozen!
Course: Dinner, Soup
Keyword: corn and zucchini soup, corn chowder
4cupslow sodium vegetable or chicken broth
3fresh rosemary sprigs*
2 ½cupscorn kernelsfresh or frozen
fresh parsley, bacon, thymefor garnish
In a large dutch oven or large sauce pan, heat olive oil over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until tender. Add the garlic and cook another minute until fragrant. Add potatoes and cook for another 5 minutes.
Add the broth, bay leaves, rosemary, and thyme. When soup boils, cover with a lid and lower heat to low. Simmer for 10 minutes, then add zucchini and corn and simmer for another 10 minutes until potatoes are tender (you should be able to pierce the potatoes with a knife).
Remove the bay leaf and rosemary sprigs and transfer half of the soup into a food processor o use an immersion blender to blend soup until creamy. Pour the blended soup back into the pot and stir. Add the heavy cream if using (this is totally optional because it's also delicious without). Serve with fresh parsley, thyme, or bacon.
*Feel free to use fresh thyme or dried rosemary to the soup depending on what you have available. Just know if it's fresh, you'll need more than you would if using dried herbs. Storage:Soup is really delicious the next day once the flavors settle even more. Store in an airtight container in the refrigerator once the soup has cooled. It will stay fresh for 3-4 days.