Potato Corn Zucchini Chowder — Damn Delicious

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Potato Corn Zucchini Chowder

This veggie-loaded chowder is so rich, hearty and satisfying, perfect for chilly nights!

You know how you get really excited about something and all you can do is think about it and look forward to it until it actually happens? Well I’ve been doing that all week, which has been making the work week excruciatingly long!

So what exactly is happening this weekend? Well, Jason’s sister scored a free night voucher at this casino hotel with a lobster buffet up in San Diego but children are not allowed. So since Jason and I are the “young couple” in the family and child-free, the vouchers got passed down to us. Jason is flying in from SF tomorrow and we’re heading straight to San Diego where we’ll gorge on some BBQ ribs at Phil’s BBQ and do some major damage at the lobster buffet.

But before I head off to my weekend getaway, I leave you with this potato corn zucchini chowder. It came together when I had so many lingering veggies just lying around the fridge that just had to get used at that moment or else it would have ended up in the trash the next day. The veggies that I used came together quite well, and it coincidently shied away from the potato-carb overload.

I’m sure this soup will be in constant rotation at our house. It really is such a good way to use up your veggies in the fridge, and it serves as a comforting, hearty bowl of soup any time during the day!

Potato Corn Zucchini Chowder

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This veggie-loaded chowder is so rich, hearty and satisfying, perfect for chilly nights!


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 3 cups vegetable broth
  • 1 pound red potatoes, cubed
  • 2 cups roasted corn kernels
  • 1 zucchini, chopped
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper and cook, stirring occasionally, until onions become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in red potatoes, corn, zucchini, bay leaf, thyme, cayenne pepper, nutmeg, salt and pepper, to taste.
  2. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Remove bay leaf.
  3. Serve immediately.

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