Corn, Zucchini And Tomato Chowder
A vibrant, comforting chowder packed with sweet corn, zucchini, and tomatoes, perfect for summer meals or a light, flavorful starter.
Ingredients
Instructions
- Heat olive oil in a large, heavy, deep-sided pan over medium-high heat.
- Add chopped onions and cook for about 3 minutes until softened slightly.
- Add fresh corn kernels and stir for another 3 minutes.
- Pour in chicken stock, then add salt and black pepper; bring to a simmer.
- Cook uncovered until the corn is tender, about 15 to 18 minutes.
- Add cubed zucchini and cook until tender, about 6 minutes.
- Stir in diced tomatoes and cook for 3 to 4 minutes.
- Remove the soup from heat and let it sit for a few minutes before serving.
Tips & Substitutions
For added flavor, consider sautéing garlic or fresh herbs like thyme and basil along with the onions. If fresh corn is out of season, frozen corn works well as a substitute without sacrificing too much sweetness. You can also use vegetable stock for a vegetarian version. For a creamier texture, blend a portion of the chowder before serving.
Serving Suggestions
Serve this chowder hot, garnished with fresh herbs or a sprinkle of parmesan cheese. It pairs beautifully with crusty bread or a simple side salad, like Chicken-Cabbage Salad, for a complete meal. For a special touch, serve with a dollop of sour cream or a drizzle of olive oil on top.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, you can add a splash of chicken stock or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn, Zucchini And Tomato Chowder contains roughly 2019 calories, with 52g protein, 355g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (296% of the Daily Value), iron (181% of the Daily Value), and protein (104% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned diced tomatoes for fresh. Drain them slightly before adding to the chowder to avoid excess liquid. The flavor will be slightly different, but it will still be delicious.
How can I make this chowder vegan?
To make this chowder vegan, substitute the chicken stock with vegetable stock and replace the half and half with a non-dairy alternative such as coconut milk or cashew cream. This will maintain the creaminess while keeping the dish plant-based.
What other vegetables can I add to the chowder?
This chowder is quite versatile! You can add bell peppers, carrots, or even spinach for added nutrition and color. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they are cooked but still slightly firm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).