Summer Fresh Corn and Zucchini Chowder


  • 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


  1. Add some olive oil to a large pot over medium high heat
  2. Add your bell pepper, onion, garlic, jalapeno, and celery – along with some salt and pepper – and let these veggies saute, stirring often, until softened
  3. Add your potato, season with more salt and pepper, and stir to combine
  4. Pour in your chicken stock and bring to a boil. Reduce to a simmer and simmer for 10 minutes
  5. When there are a few minutes left, add your zucchini
  6. Meanwhile, melt your butter in a bowl and whisk in your flour. Set aside
  7. 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
  8. Let this simmer for 5 more minutes, until the soup is thickened just a bit and the corn and zucchini are tender
  9. Stir in your half and half, season to taste with salt and pepper, and garnish with fresh basil (optional)