Zucchini And Sweet Corn Chowder Recipes

ZUCCHINI CORN CHOWDER

Zucchini Corn Chowder image

Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.

Provided by Amanda Rettke-iamhomesteader.com

Time 40m

Number Of Ingredients 15

Ingredients

1 tablespoon unsalted butter
2 strips bacon, (chopped)
1 cup yellow onion, (chopped)
2 cloves garlic, (minced)
½ teaspoon ground thyme,
1 pound potatoes, peeled, diced into ½-inch cubes (peeled and diced into ½-inch cubes)
4 cups chicken broth
4 ears sweet corn, (husk + silk removed and kernels cut from cob (2 ¾ cup corn))
1 medium zucchini, (diced into ½-inch cubes, (1½ cups))
1 cup half and half or heavy cream
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
fresh parsley, (chopped, for garnish)
cayenne pepper, (optional)
1 teaspoon jalapeno, (diced)

Steps:

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
Add potatoes and broth.
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.
Add zucchini and corn and heavy cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
Salt and pepper to taste. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.

ZUCCHINI AND SWEET CORN CHOWDER

Zucchini and Sweet Corn Chowder image

This soup is another of my favorites, besides being delicious it is rich in nutrients especially if it is prepared with organic ingredients. Zucchinis are rich in calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin C, vitamin A and vitamin K. They are very low calorie vegetables. Zucchinis skin is an excellent source of dietary fiber and offers some protection against colon cancers. Unlike corn, fresh corn kernels have fewer calories and contain no gluten. Yellow corn kernels contain high levels of B complex, vitamin A, lutin, flavonoids among other important nutrients, and contain a moderate amount of minerals such as zinc, magnesium, copper, iron and manganese. However, corn, in line with rice, potato, etc., is one of the high glycemic index foods, limiting its authority to the main food ingredient in diabetic patients. For more information go to www.nutrition-and-you.com. Created by Rosamaria Barrientos

Provided by Rosamaria Barrientos

Categories Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

5 yellow zucchini (cut into small pieces)
2 green zucchini (cut into small pieces)
1 medium white onion (chopped)
3 garlic cloves (finely chopped)
3 celery ribs (cut into small pieces)
1 lb corn kernel (organic)
4 branches epazote (leaves)
1/2 cup half-and-half (optional)
1 serrano pepper
1/4 teaspoon turmeric powder
3 cups water
3 tablespoons oil or 3 tablespoons butter
1 tablespoon salt (to taste)

Steps:

In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!

Nutrition Facts : Calories 147.8, Fat 5.3, SaturatedFat 0.8, Sodium 723.8, Carbohydrate 25, Fiber 4, Sugar 4.2, Protein 4.7

ZUCCHINI GARDEN CHOWDER

Zucchini Garden Chowder image

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Steps:

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

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