We have lots of corn from our garden this year and my mom gave us a bunch of zucchini, so I froze some, and then made this delicious Zucchini Corn Chowder.
Chowder is a thick, hearty soup that has a cream or milk base and loaded with vegetables or seafood. In today’s vegetable chowder, we are using both cream and milk which makes the soup creamy without it being real heavy.
This soup is a great way to use some garden vegetables!
Let’s get started!
Add onion to pot with 1 tbsp lard or butter or grease of choice. Sauté until tender. Add salt and pepper.
Add corn and zucchini.
Stir. Add carrot.
Sauté until zucchini is tender, about 10 minutes. This will help add more flavor. Add a splash of water if needed. Add dill, salt and pepper.
Add flour and butter and stir well. Cook the flour for a bit otherwise the soup will have a floury taste.
It will be quite thick. Stir often so it does not burn.
Add potatoes.
Stir.
Add water. You can also use broth.
Stir well. Bring to a boil and simmer for 20 minutes.
Add cream and milk. Turn off heat and simmer 5 minutes. You don’t want it to boil because it may curdle the soup.
I decided to add more dill as well as chives. Adjust seasonings if necessary.
Stir. Place lid on and let sit 5 minutes before serving.
It’s a thick and hearty soup! And the flavor of the vegetables comes through – you can definitely tell it’s homegrown! But this soup is great with store bought produce too!
We enjoyed quick buns with our chowder. So good!
Zucchini & Corn Chowder
1 small onion
2 cups corn
1 cup diced zucchini
1/2 cup chopped carrot
1/4 cup flour
1 tbsp butter
1-1/2 cups diced potato
5 to 6 cups water
1/2 cup cream
1 cup milk of choice
1 tbsp fresh dill or 1 tsp dried
1 tsp chives
1 tsp salt
Fresh cracked pepper
Add onion to pot with 1 tbsp lard or butter or grease of choice. Sauté until tender. Add salt and pepper. Add corn and zucchini. Stir and add carrot. Sauté until zucchini is tender, about 10 minutes. This will help add more flavor. Add a splash of water if needed. Add dill. Add flour and butter and stir well. Cook the flour for a bit otherwise the soup will have a floury taste. It will be quite thick. Stir often so it does not burn. Cook about 5 minutes. Add potatoes and water or broth. Cook 20 minutes. Add cream and milk. Turn off heat and simmer 5 minutes. You don’t want it to boil because it may curdle the soup. Taste and adjust seasonings as necessary. I added dill and chives. Serve with shredded cheese and crackers if you like.
The next day, I decided to spruce the soup up a bit! I added another onion to the pot along with some rendered pork belly that I chopped up really small. I sautéed it until the onion was tender in a bit of lard. Then I added a splash of water and the soup along with one tablespoonful of Cheez Whiz to use up the last of the jar. Once the soup was hot, I added 1 cup of shredded cheese, more dill and chives. It was so good!
