Creamy Corn Chowder with Zucchini Delicious OnePot Meal
Author:laura
Total Time:1 hour 5 minutes
Yield:6 servings
Description
Creamy corn chowder w zucchini a delicious onepot meal Hearty comforting easy to make Try this simple soup tech for a satisfying dish
Ingredients
Corn
Zucchini
Potatoes
Onions
Garlic
Butter
Chicken or Vegetable Broth
Salt
Pepper
Dried Thyme (optional)
Paprika (optional)
All-Purpose Flour (for thickening, optional)
Instructions
Prep the Vegetables: Begin by dicing the onions and mincing the garlic. Peel and dice the potatoes, ensuring that the pieces are uniform in size for even cooking. Slice the zucchini into bite-sized pieces, and cut the corn kernels off the cob.
Add the Potatoes and Broth: Once the aromatics are ready, add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
Incorporate the Corn and Zucchini: Add the corn kernels and sliced zucchini to the pot, and continue to simmer for an additional 10-15 minutes, or until the vegetables are tender and the flavors have melded together.
Season and Thicken: Season the chowder with salt, pepper, and any other desired seasonings, such as dried thyme or paprika. If the chowder is not as thick as you’d like, you can create a simple roux by melting a bit of butter in a separate pan, then whisking in an equal amount of all-purpose flour. Stir this roux into the chowder and let it simmer for a few more minutes to thicken the broth.
Finish and Serve: Once the chowder has reached your desired consistency, remove it from the heat and ladle it into bowls. Garnish with fresh chopped parsley, a sprinkle of shredded cheese, or a dollop of sour cream, if desired. Serve the corn chowder with zucchini hot and enjoy!