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three small white ramekins filled with Healthy Summer Zucchini Corn Chowder garnished with parmesan.
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5 from 2 votes

Healthy Summer Zucchini Corn Chowder

This creamy, yet light Healthy Summer Zucchini Corn Chowder is exactly the meal you need to add into your dinner rotation. Seasonal summer produce including fresh zucchini squash and sweet corn make this soup a veggie packed dream.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, dinner, lunch
Cuisine: American
Servings: 6
Calories: 194kcal
Author: Courtney Paige

Equipment

  • Cutting Board
  • Knife
  • dutch oven (soup pot)
  • Measuring cups and spoons
  • blender or immersion blender
  • large stirring spoon or spatula

Ingredients

  • 4 tbsp sweet butter
  • 2 cups sweet corn
  • 2 medium summer zucchinis
  • 4 large carrots
  • 4 stalks celery
  • 1 small white onion
  • 1 small jalapeño
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 pack 90-second rice 8 oz

Instructions

  • Heat a large dutch oven (soup pot) to medium heat.
  • Wash and finely dice white onion, carrots, jalapeño, and celery. Slice zucchini into half moons.
  • Add the butter into the hot pot and then add white onion, celery, carrots, and jalapeños.
  • Sauté for 5-8 minutes, then add the sweet corn and diced zucchini.
  • Allow vegetables to sauté for 12-15 more minutes. Sprinkle dried thyme and sage into the pot. Continue stirring to avoid burning.
  • Pour in the vegetable broth and milk and allow the soup to simmer for 15 minutes.
  • Carefully use a glass measuring cup and transfer half of the soup into a blender. Pulse on high for 30-45 seconds until ingredients are blended (you could also use an immersion blender).
  • Pour the blended soup back into the dutch oven and stir. Add in COOKED rice and stir again.
  • Serve with fresh grilled garlic or cheese bread, crackers, croutons, dumplings, shaved parmesan, etc.

Notes

OPTIONALLY, you can add 2 tablespoons all purpose flour to the pot when you add the vegetables for additional thickening.
Replace the almond milk with heavy cream, half & half, coconut cream or whole milk to make it richer and creamier.
Store in a glass container for up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 194kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 509mg | Potassium: 354mg | Fiber: 4g | Sugar: 10g