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Home » Recipes » Soups

Zucchini Corn Chowder

June 30, 2020 By Katya 253 Comments

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Two long images of corn and zucchini chowder in white bowls
Overhead close up fresh summer corn and zucchini chowder.
fresh corn chowder with zucchini
summer corn zucchini chowder

Creamy and fresh zucchini corn chowder loaded with seasonal corn and zucchini! This lightened up chowder is made with fresh sweet corn from the cob, no flour, and half and half.

It serves amazing on its own or with a side of our Heirloom Tomato Salad.

https://www.littlebroken.com/wp-content/uploads/2016/06/Summer-Fresh-Corn-and-Zucchini-Chowder-18.jpgThis post may contain affiliate links. Please read our disclosure policy.

Summer Corn Chowder

This fresh sweet corn and zucchini chowder is summer in a bowl! Made with sweet corn from the cob, zucchini, celery, carrots, onions, and potatoes. It’s a veggie-packed soup that is not only tasty but so good for you.

I took the idea of traditional corn chowder and loaded it up with more veggies, cut out the flour completely, and instead of heavy cream, used half and half to lighten it up.

You get the same scrumptious creamy taste, double the veggies, with a bit of smokiness from the bacon and without the heaviness of traditional corn chowder!

How Do You Thicken Corn Chowder?

The key to creating thick and creamy healthy corn chowder without the added flour or heavy cream is puréeing some of the chowder. It creates the best consistency without the added ingredients.

You basically take about two cups of cooked chowder and purée it until smooth in a blender or food-processor, then stir the mixture back into the chowder.

close up summer corn chowder in a bowl

Ingredients for Corn Chowder

You will need the following ingredients to make the corn chowder:

  • Butter
  • Bacon
  • Onion
  • Celery
  • Carrot
  • Garlic
  • Spices – dried thyme and bay leaf
  • Potatoes
  • Water or veggie stock
  • Fresh sweet corn
  • Zucchini
  • Half and half

ingredients for summer corn chowder

Substitutions

What’s great about this corn chowder is that you can make a handful of substitutions to suit your taste or diet needs without compromising the overall taste of the chowder.

  • Bacon: Omitting bacon? Add 1 1/2 teaspoon of smoked paprika or southwest seasoning blend with smoked paprika in it in Step 2. It will give the chowder a smoky flavor. 
  • Spices: Don’t have dried bay leaf? No worries, you can completely omit it. For dried thyme, you can substitute with 2 teaspoons of fresh minced thyme.
  • Potatoes: For the russet potatoes, red potatoes or baby gold potatoes can be used. If using baby golds, you don’t even have to peel them. Simply scrub really well and dice.  Also, handful of our readers have used cauliflower in place of potatoes for a low-carb option.
  • Water: Vegetable stock or chicken stock work great for this chowder.
  • Corn: Frozen corn can be used. No need to cook it or defrost it first.
  • Half and Half: For non-dairy option, canned coconut milk works great. You’ll need full-fat (not lite) unsweetened coconut milk. Some readers also tried plain milk, which will definitely work but the chowder will be not as creamy.

fresh corn in a bowl

Summer Corn Chowder Recipe

  • Step 1: Melt butter over medium heat in a dutch oven. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  • Step 2: Add onions, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  • Step 3: Add potatoes, water, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  • Step 4: Add zucchini and corn; season with salt and pepper, to taste, and simmer for an additional 8-12 minutes or until the vegetables are completely tender.
  • Step 5: Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender; purée until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. 

step by step instructions on how to make summer corn chowder recipe

Frequently Asked Questions

Do you have to cook the corn first?

No. If using fresh corn, simply cut it off the cob and add to the chowder. If substituting frozen corn, no need to thaw it out or cook it first.

What if I don’t have a food-processor?

Blender works great too. Just be careful adding hot chowder to the blender. Work in batches if need to. And if you don’t have either one, a simple potato masher will get the job done. It will just require a little work on your part.

Can it be made in a crockpot?

Here’s what our reader Nichole writes: “The key with this kind of recipe is to know your veggies. Notice how the corn and zucchini where added later… I will be making this and doing it on low for 4- 6hrs. Basically I’ll add the corn and zucchini the last hour or half-hour (depends on how hot your crockpot is) of cooking time and the coconut milk (half and half if you’re using it) when I’m ready to turn it off. Just stir it in quickly put the lid on for another 10-15 min and done (crocks are hot so the leftover heat will heat up the milk just fine).”

How long does corn chowder last?

3-4 day refrigerated in an airtight container. I find that it even tastes better the next day (just like chili).

Can it be frozen?

Normally I would say no as soups with cream and/or milk usually do not freeze well, however, some of my readers had success with freezing this chowder. My biggest tip would be to reheat the chowder on the stovetop over medium-low heat so the cream does not separate.

corn chowder with zucchini

What to Serve with Corn Chowder

  • Green Goddess Cobb Salad 
  • Artichoke Tomato and Spinach Flatbread
  • Cheese Bread
  • Roasted Bone-In Chicken Breast – craving protein? Try adding shredded chicken to the chowder.

fresh corn chowder in a bowl

More Fresh Corn Recipes

  • Fresh Corn and Crab Chowder
  • Creamy Corn Pasta with Shrimp
  • Zucchini Corn Salad
  • Zucchini and Corn Fritters
  • Greek Corn Salad with Avocado

If you try Zucchini Corn Chowder, don’t forget to leave feedback and a rating.

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close up summer corn chowder in a bowl

Zucchini Corn Chowder

★★★★★ 4.9 from 71 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6-8 1x
  • Category: Main
  • Method: One-Pot
  • Cuisine: American
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Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.


Scale

Ingredients

  • 1 Tbsp. butter
  • 2 strips bacon, chopped
  • 1 cup chopped yellow onion, about 1/2 large onion
  • 2 celery ribs, chopped (1/3 cup)
  • 1 medium carrot, peeled + chopped (1/2 cup)
  • 2 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
  • 4 cups water (or veggie stock)
  • 1 bay leaf
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
  • 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
  • 1 cup half and half
  • Kosher salt and fresh ground black pepper
  • Chopped fresh parsley, to garnish
  • Cayenne pepper, to serve, optional

Instructions

  1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
  6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Notes

  • Substitutions: For a detailed list of all substitutions, see the recipe post.
  • FAQ: I originally shared this recipe in 2016 and have since updated the post to include all frequently asked questions. If there is something I missed, please ask in the comments below and I’ll be happy to answer.
  • To Make it Vegan: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one (affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2), plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarification, please ask in the comments.

Keywords: corn soup, summer, seasonal, meatless chowder

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Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

 

Summer Fresh Corn and Zucchini Chowder - the BEST healthy chowder! At only 173 calories, NO flour, NO heavy cream | littlebroken.com @littlebroken

Filed Under: Recipes, Soups Tagged With: bacon, chowder, corn, potatoes, soup, vegetable, zucchini

« Heirloom Tomato Salad
Pasta with Tomato Cream Sauce »

Comments

  1. Mia says

    October 25, 2020 at 3:22 PM

    I made this today, the vegetarian version, added dried Thai chili instead of smoked paprika. Nice and spicy. Didn’t fresh corn but. I would like it little thicker. Suggestion.? But would make it again. Possibly use sweet potato over regular potato.

    Reply
    • Katya says

      October 25, 2020 at 5:40 PM

      To make it thicker you can try reducing some of the liquid.

      Reply
      • Mia says

        October 26, 2020 at 7:26 PM

        Thank you; and yes even better the next day, even though it’s spicy from the chilies, I drizzled with it some sriracha, chopped green onions and some white cheddar

        Yummmmmmmmm

        Reply
  2. Maria says

    October 5, 2020 at 10:54 PM

    I never ever leave reviews , but this recipe is just so good – easy ingredients, easy to make, but so delicious without being overly rich. THE BEST SOUP!

    ★★★★★

    Reply
    • Katya says

      October 6, 2020 at 6:07 AM

      Thank you!

      Reply
  3. Melinda Muyargas says

    October 5, 2020 at 10:25 PM

    This tasted great, but mannn it takes a long time. 🙁 I knew that it would take an hour, but I assumed there would be some down time. I found that during all the “simmer for 8-12 minute” type things, I had dishes to wash, so I was on my feet the whole hour. It was very yummy and we all enjoyed it, but I can’t justify making it too often!

    ★★★★

    Reply
    • Nikki says

      December 1, 2020 at 10:13 PM

      Yes it definitely takes longer than the 15 minute prep time listed here. But all the chopping is worth it. It’s a wonderful recipe.

      Reply
  4. Mehndi says

    September 20, 2020 at 11:08 AM

    This was sooooo delicious. Goes together very quickly, too. Thanks for the recipe.

    ★★★★★

    Reply
  5. Anne says

    September 16, 2020 at 9:59 AM

    Delicious!! Enjoyed by the entire family! I didn’t change or add anything for the first time, but think there are great ideas in comments to customize to individual preferences. I will definitely make this again!

    ★★★★★

    Reply
    • Katya says

      September 17, 2020 at 4:28 PM

      Thank you!

      Reply
  6. Charity Clark says

    September 9, 2020 at 7:49 PM

    I never leave a review, but WOWZA was this amazing! I’ve already decided I’m going to burn my family out on it over the next 4 weeks, I love it so much! Once a week for 4 weeks, and my toddlers both ate full bowls! Shocking! Super picky dad loved it too!
    Thanks for the smoked paprika idea, it’s my favorite, so I added it (and we had bacon). Better than Panera’s Summer Corn Chowder – and I’ve eaten it all summer!!!

    ★★★★★

    Reply
    • Katya says

      September 11, 2020 at 12:00 PM

      Thank you for the compliment! So happy to hear you loved it.

      Reply
  7. Lisa says

    September 8, 2020 at 11:13 PM

    Wonderful recipe, thank you! Skipped bacon and added shredded smoked chicken with cream at end. Also added one chopped red pepper with zucchini and corn. Very good chowder.

    Reply
    • Katya says

      September 9, 2020 at 7:12 AM

      Thank you!

      Reply
  8. Jennifer says

    August 12, 2020 at 6:34 PM

    This was so delicious! I added a little more bacon and corn! My family loved it.

    ★★★★★

    Reply
  9. Katrina says

    August 10, 2020 at 8:41 PM

    This is the perfect food. It’s deliciously crave-worthy, it’s healthy, it’s (surprisingly!) filling and it’s incredibly low calorie. I made a couple of adjustments to suit my budget and palate (turkey bacon, double the garlic, half the 1/2 & 1/2, and CHIPOTLE POWDER!) and I have six cups of delicious, guilt-free lunch to enjoy all week. Thank you so much for sharing this recipe, I look forward to checking out others.

    ★★★★★

    Reply
    • Katya says

      August 11, 2020 at 8:03 AM

      That’s so great to hear! Thank you Katrina.

      Reply
  10. Kate says

    August 9, 2020 at 6:13 PM

    Wow, I just made this with farmers market veggies and it was DELICIOUS!! I used paprika instead of bacon and no milk at all, just puréed a little extra and it’s super creamy! I think adding some fresh jalapeño would be great next time.
    Thanks for this recipe!!!

    ★★★★★

    Reply
    • Katya says

      August 10, 2020 at 6:48 AM

      It sounds delicious! Thanks for your feedback.

      Reply
  11. Barbee says

    August 8, 2020 at 1:47 AM

    I made this today and it was amazing! So easy and I will definitely make this again. Thank you for sharing.

    Reply
    • Katya says

      August 9, 2020 at 5:03 PM

      Thank you!

      Reply
  12. Destiny says

    July 27, 2020 at 12:58 PM

    Made this for lunch today. I did the smoked paprika instead of bacon and it turned out so flavorful! Fantastic summer recipe!

    ★★★★★

    Reply
    • Katya says

      July 28, 2020 at 1:56 PM

      Thank you!

      Reply
  13. Barbara Freas says

    July 26, 2020 at 8:08 PM

    Recently found this recipe on Pintrest. I made it tonight for supper. It was delicious. Oh and I used a stick blender to puree the 2 cups. It worked great.

    Reply
    • Katya says

      July 28, 2020 at 1:56 PM

      So happy to hear that! Thanks Barbara.

      Reply
  14. Laura says

    July 17, 2020 at 7:32 PM

    We made this for dinner tonight and loved it! It was so flavorful and lighter for a summer evening. Thank you!

    ★★★★★

    Reply
    • Christa says

      July 22, 2020 at 10:47 PM

      Made for dinner tonight with homegrown veggies. Delicious!!! Thank you for sharing!

      Reply
      • Katya says

        July 23, 2020 at 11:41 AM

        That sounds delicious! Thank you Christa.

        Reply
  15. Marybeth Conrad says

    July 13, 2020 at 11:57 AM

    Amazing! Full of flavor! My hubs & I loved it!

    ★★★★★

    Reply
    • Katya says

      July 14, 2020 at 8:32 AM

      Thank you!

      Reply
  16. Andrea Surkis says

    July 6, 2020 at 8:09 AM

    The recipe is just super, thanks for the idea to thicken without using flour. I will definitely cook.

    ★★★★★

    Reply
    • Katya says

      July 7, 2020 at 7:54 AM

      I hope you enjoy it!

      Reply
  17. Elsa says

    June 8, 2020 at 1:20 PM

    This chowder is fantastic! I used fresh thyme since I have a bush of it in my garden, and it was delicious! Definitely adding this to my soup rotation.

    ★★★★★

    Reply
    • Katya says

      June 9, 2020 at 8:09 PM

      Thank you!

      Reply
  18. Lacie says

    May 27, 2020 at 6:29 PM

    Wonderful, even skipped the bacon! Thank you!

    ★★★★★

    Reply
  19. Morgan says

    May 6, 2020 at 2:36 PM

    I bought all the stuff to make this and realized i dont Have a blender! Any tips?

    Reply
    • Katya says

      May 6, 2020 at 10:21 PM

      Do you have a food processor? It will work too. If not, a potato masher will do as well. The consistency of the soup may not be as smooth but it should work.

      Reply
  20. Ashley says

    April 26, 2020 at 7:29 PM

    I made this with my niece. She loves learning to cook. She was very proud of herself with this dish. It was delicious. She couldn’t even find the onions lol! I usually try things first so she will succeed and enjoy her prepared food. I took a chance with this one and I wasn’t let down.

    ★★★★★

    Reply
    • Katya says

      April 27, 2020 at 11:03 AM

      I’m so happy to hear that! Thank you Ashley!

      Reply
  21. Julie says

    April 14, 2020 at 5:15 PM

    Made this during the pandemic as I’m home and have been cooking and baking like crazy. I used organic free range chicken broth, 1 potato and 2 zucchinis. Delicious! Sprinkled parmesan on top when served. Thanks for the easy and healthy recipe. Next time I’m going to bake a loaf of butternut squash bread to go with it.

    ★★★★★

    Reply
    • Katya says

      April 14, 2020 at 8:59 PM

      Thanks for your feedback Julie! Butternut squash bread sounds amazing!

      Reply
  22. Darling says

    April 8, 2020 at 9:11 PM

    Hi, I want to thank you for this amazing recipe. I went with the vegan option because my GERD is acting up right now. It’s flavorful and such a comfort food but healthy! I don’t feel like I’m sacrificing any flavor or texture by making this healthy dish. Once again, thank you.

    Reply
    • Katya says

      April 9, 2020 at 12:34 AM

      That’s so great! Thank you for your feedback.

      Reply
  23. Stephanie says

    March 31, 2020 at 2:54 AM

    Easy to make, Flavourful, and healthy. This will definitely be added to our regulars

    ★★★★★

    Reply
    • Stephanie says

      March 31, 2020 at 2:55 AM

      Oh, we added Parmesan cheese and chopped up pickled jalapeños

      ★★★★★

      Reply
      • Katya says

        March 31, 2020 at 9:48 AM

        That sounds lovely! Thank you Stephanie.

        Reply
  24. olga says

    February 28, 2020 at 11:05 PM

    a summer favorite for sure!

    ★★★★★

    Reply
  25. Cyndy says

    November 16, 2019 at 6:04 PM

    I loved the corn chowder… I used what I had in my fridge …
    frozen corn (thawed), red potatoes and chicken stock.
    Soooo yummy, thank you!

    ★★★★★

    Reply
  26. Liette says

    September 25, 2019 at 1:44 PM

    Hi! Recipe looks amazing but do not have fresh corn on hands… Can you use frozen corn?

    Thank you!

    Reply
    • Katya says

      September 25, 2019 at 8:41 PM

      Totally! Frozen corn works.

      Reply
  27. Kat says

    September 24, 2019 at 11:09 AM

    I didn’t use milk since my almond milk was “vanilla” and I didn’t use veggie broth either and this turned out delicious! I hardly used any salt either! I sliced up some avocados over it the next day and sprinkled vegan Parmesan and nutritional yeast on top. SO GOOD!

    Reply
  28. Cayla says

    September 11, 2019 at 7:36 PM

    This looks amazing! Do you think it could be made in a crockpot?? On low for a few hours?

    Reply
    • Katya says

      September 13, 2019 at 9:24 AM

      It’s hard to tell as I’ve never made it in a crockpot.

      Reply
    • Nichole says

      October 17, 2019 at 1:19 AM

      I am actually going to do this in the crock pot tomorrow.. The key with this kind of recipe is know your veggies. Notice how the corn and zucchini where added later… I will be making this and doing it on low for 4- 6hrs (better blending of flavors and depends on what I’m doing how long it’ll be in there) basically I’ll add the corn and zucchini the last hour or half hour (depends on how hot your crock pot is) of cooking time and the the coconut milk (half and half if your using it) when I’m ready to turn it off. Just stir it in quickly put the lid on for another 10-15min and done (crocks are hot so the left overheat will heat up the milk just fine)
      I’ve converted many recipes to crock pot and this should do it, you can go longer if you need for work just cut the root veggies bigger so they take longer to cook. The smaller the root veggies are cut the faster they will cook.

      Reply
      • Sandy says

        November 14, 2019 at 6:41 PM

        Thanks Nichole! Planning to make this in the crock pot this weekend so your tips will come in handy! Much appreciation!

        Reply
  29. Renee says

    September 3, 2019 at 5:25 PM

    I’ve made this over and over again- it’s one of our summer staples since we subscribe to a CSA and get all these veggies each week all summer long! It is absolutely fabulous- I can’t believe I’ve never left you a comment saying thanks for this delicious recipe!! We all love it! And I also love how versatile it is. I’ve added peppers, asparagus, green beans, eggplant, you name it. I’ve also added chicken from time to time. Tonight we are having it with my homemade everything bagels. I’ll be making this for years to come!

    ★★★★★

    Reply
    • Katya says

      September 3, 2019 at 9:20 PM

      Thank you Renee! I so appreciate your feedback.

      Reply
      • Brenda says

        September 4, 2019 at 4:28 PM

        Did you pre-cook the corn?

        Reply
        • Katya says

          September 4, 2019 at 10:04 PM

          No you add raw corn

          Reply
  30. Tracy says

    August 26, 2019 at 11:34 AM

    Extra flavor ciok cob in your water or stock for extra fresh corn flavor it was a hit yum.

    Reply
    • Katya says

      August 26, 2019 at 1:24 PM

      Thanks for the tip!

      Reply
  31. Judy C says

    August 17, 2019 at 10:08 PM

    Made this chowder this evening and it is delicious! Will definitely be making it again (and soon).

    Reply
    • Katya says

      August 18, 2019 at 4:04 PM

      Thank you Judy! Appreciate your feedback.

      Reply
  32. Emily says

    August 12, 2019 at 12:03 AM

    This was delicious! We get a weekly CSA delivery during the summer and all of the produce for this recipe came in our crate this week, even the parsley (I used yellow potatoes). We added a little fresh parmesan to finish. I sent it to the others in our CSA group and we will definitely be making it again!!

    Thank you for the wonderful recipe!!

    ★★★★★

    Reply
    • Katya says

      August 12, 2019 at 2:32 PM

      Thank you Emily! So appreciate your feedback and thank you for sharing with others.

      Reply
  33. Veronica Perez says

    August 8, 2019 at 11:31 AM

    Very good! I added some fresh jalapeño and cilantro 🙂 was delish!

    ★★★★

    Reply
  34. Suzanne says

    August 6, 2019 at 9:52 PM

    I have never seen this kind of recipe before, and it looks nothing short of delicious!

    Reply
    • Katya says

      August 7, 2019 at 11:54 AM

      Thanks Suzanne! I hope you get a chance to try it out.

      Reply
  35. Lauren says

    August 5, 2019 at 7:47 PM

    I made this but added in lobster since we were up in Maine and it was phenomenal. Instead of cayenne I added paprika just due to availability on our cottage!

    ★★★★★

    Reply
    • Katya says

      August 5, 2019 at 9:05 PM

      Lobster sounds amazing! Thanks for sharing Lauren. So glad you enjoyed it.

      Reply
  36. Betty says

    August 4, 2019 at 2:01 PM

    Doubled the recipe for 9 (including 4 kids) and everyone enjoyed it immensely. Keep getting requests for the recipe. You are a culinary genius! Thanks so much for sharing.

    ★★★★★

    Reply
    • Katya says

      August 5, 2019 at 7:12 AM

      That is the sweetest message! Thank you so much.

      Reply
  37. Amy says

    August 2, 2019 at 9:38 PM

    Does the vegetable stock make a huge difference flavor wise to the soup?? Trying to decide if I should stick with water or try with the stock.

    Reply
    • Katya says

      August 3, 2019 at 8:36 PM

      Honestly you can do either. I’ve made the chowder with water and stock and both taste amazing.

      Reply
  38. Karlie says

    July 30, 2019 at 4:39 AM

    This was AMAZING!!!! Thank you for sharing!

    ★★★★★

    Reply
  39. Rachel says

    July 29, 2019 at 8:23 PM

    This is fantastic! Easy to make and didnt take terribly long either. I used the stock instead of water, added some cauliflower and a bit of cheddar cheese. Yum! Will make again!

    ★★★★★

    Reply
    • Katya says

      July 30, 2019 at 2:38 AM

      Sounds delish! Thank you Rachel.

      Reply
  40. Vanessa says

    July 23, 2019 at 4:17 PM

    Thanks for sharing! Does it keep long?

    Reply
    • Katya says

      July 23, 2019 at 7:32 PM

      I would say 3-4 days easily.

      Reply
      • Carol V DuPont says

        August 16, 2019 at 11:20 AM

        Can the leftovers be put in the freezer? Making it later today. Can’t wait!

        Reply
        • Katya says

          August 17, 2019 at 2:55 PM

          Normally I would say no as soups with cream and/or milk usually do not freeze well, however, some of my readers had success with freezing this chowder. My biggest tip would be to reheat the chowder on the stovetop over low heat so the cream does not separate.

          Reply
  41. Suzanne says

    July 23, 2019 at 4:16 PM

    This looks so good! It is hard to find a nice summer soup that isn’t too heavy.

    Reply
    • Katya says

      July 23, 2019 at 7:33 PM

      Thank you!

      Reply
  42. bethany says

    July 21, 2019 at 3:05 PM

    I made the vegetarian version, and this is the second week I’ve made it. Even fought through a hot Texas day with a broken AC unit for it, if that says anything!

    ★★★★★

    Reply
    • Katya says

      July 21, 2019 at 9:14 PM

      Love that ! Thank you Bethany. Appreciate your feedback.

      Reply
  43. Nicole says

    July 20, 2019 at 2:59 PM

    Does this chowder stay well in the fridge? I’m thinking of making for lunch this week, but wasn’t sure if it reheated well.

    Reply
    • Katya says

      July 20, 2019 at 11:46 PM

      Yes! It tastes better the next day in my opinion (just like chili). Reheat over low/medium heat and you should be fine.

      Reply
  44. Em says

    July 19, 2019 at 8:19 AM

    Sounds amazing…plan to make today. Just wanted to clarify whether we are supposed to cook the corn first before adding it into the soup in this recipe?

    Reply
    • Katya says

      July 19, 2019 at 8:30 AM

      You do not have to cook the corn first. Simply add the raw corn and it will cook with the rest of the veggies.

      Reply
  45. Missy says

    July 16, 2019 at 7:14 AM

    Do you have suggestions on freezing it?

    Reply
    • Katya says

      July 17, 2019 at 8:58 AM

      You can try freezing it but sometimes when you reheat cream based soups the cream separates/curdles. I would reheat on low heat.

      Reply
  46. K says

    July 12, 2019 at 7:54 PM

    This was amazing. Perfect for using up extra sweet corn and zucchini in the summer. I was hesitant to make soup since it’s so hot, but this is so fresh and light, even with the half and half. So. Good. ????????????

    ★★★★★

    Reply
  47. Valerie says

    July 11, 2019 at 11:25 PM

    So good! I followed the recipe exactly—with the exception of using 2% milk instead of half and half. Blending is a must. Delish & low cal … what’s not to love?!

    ★★★★★

    Reply
    • Katya says

      July 14, 2019 at 1:56 PM

      Thank you!

      Reply
  48. Terry Edwards says

    July 10, 2019 at 7:36 PM

    This looks delish, I many try a low carb version by using cauliflower instead of potatoes. Thanks

    Reply
    • Katya says

      July 10, 2019 at 10:24 PM

      That’s such a great idea! Let me know how it turns out for you.

      Reply
  49. Paula says

    July 9, 2019 at 6:51 PM

    Made the vegetarian version of this tonight. My husband loved it! I will definitely be making this ag! Thanks for including the vegetarian version! Loved it!

    Reply
    • Katya says

      July 9, 2019 at 9:18 PM

      You’re welcome! So glad you found that helpful. Thank you for your feedback!

      Reply
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