Summer Fresh Corn and Zucchini Chowder
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 jalapeno, ribs and seeds removed, minced
- 2 stalks celery, minced
- 1 russet potato, peeled and diced
- 1 zucchini, diced
- 4 ears of fresh corn, kernels sliced off
- 6 cups chicken (or veggie) stock (1 32 oz box + 2 cups)
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup half and half
- Basil – optional garnish
- Add some olive oil to a large pot over medium high heat
- Add your bell pepper, onion, garlic, jalapeno, and celery – along with some salt and pepper – and let these veggies saute, stirring often, until softened
- Add your potato, season with more salt and pepper, and stir to combine
- Pour in your chicken stock and bring to a boil. Reduce to a simmer and simmer for 10 minutes
- When there are a few minutes left, add your zucchini
- Meanwhile, melt your butter in a bowl and whisk in your flour. Set aside
- When the time is up, whisk in your butter and flour mixture (roux) to the soup until fully combined (make sure you use a whisk or it could get clumpy). Add your corn at this point, too
- Let this simmer for 5 more minutes, until the soup is thickened just a bit and the corn and zucchini are tender
- Stir in your half and half, season to taste with salt and pepper, and garnish with fresh basil (optional)
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 211
- Sugar: 7 g
- Sodium: 942 mg
- Fat: 11 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 28 mg