This Corn Zucchini Chowder is a-maize-ing! So simple and tastes so good, you won’t even realize you are loading up on the healthiest of foods. Add an optional spicy kick to the soup with jalapeños. Corn season is starting up but so is Spring flu season. Corn is rich in vitamin C and has smaller amounts of potassium, and vitamins B, E, and K. Want more than just the soup for dinner? Add a glass of Chardonnay and a bread roll.

Corn Zucchini Chowder

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 8-10

Nutrition Facts (per serving)

• Calories: 117
• Total Fat: 7.1g
• Saturated Fat: 4.1g
• Cholesterol: 18.1mg
• Sodium: 42.8mg
• Total Carbohydrate: 24.6g
• Dietary Fiber: 4g
• Sugars: 4.3g
• Protein: 4.7g
• Vitamin A: 22%
• Vitamin C: 34%
• Calcium: 6%
• Iron: 6%
   

Ingredients:

• 3 tablespoons butter
• 1 1/4 cup yellow onions, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 4 teaspoons garlic, minced
• 3/4 lb. yukon gold potatoes, diced
• 4 cups low sodium vegetable or chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 large zucchini, diced
• 2 1/2 cups corn kernels (fresh or frozen)
• 1 cup half and half or heavy cream
• fresh parsley, for garnish
• Optional: 1 jalapeńo, diced (remove seeds/ribs before to control spice)
• Optional toppings: bacon bits

Directions:

1. In a large dutch oven, heat the butter over medium high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic, jalapenos, and potatoes and cook for 3-4 minutes, stirring so the veggies don't stick to the pot.
2. Add the broth, bay leaf, and thyme, bring to a boil. Cover, lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked. Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through. You can check the doneness by gently piercing with the tip of a knife.
3. Remove the bay leaf, transfer 2 cups or more (see notes) into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium high heat, add the half and half and let come to a gentle simmer. Serve topped with fresh parsley and smoked paprika if desired.