Zucchini Corn Chowder Recipe – Health Stand Nutrition

Recipe adapted by Registered Dietitian Shauna Kime from Half Baked Harvest.  

Who doesn’t love chowder, it’s thick, creamy and delicious. This chowder recipe hits the spot and is full of flavour thanks to the herbs and the secret ingredient, honey. Pair it with some sourdough and it’s a great fall and winter meal.  

Makes 8 servings 

What You Need 

Zucchini Corn Chowder Ingredients: 

• 1 yellow onion   
• 2 tbsp olive oil 
• 1-2 medium zucchini, chopped 
• 5 cups yellow corn kernels   
• 3 cloves garlic, diced  
• 2 tbsp fresh thyme 
• ½ tsp paprika  
• Red pepper flakes, to taste 
• 2 medium russet potatoes, chopped 
• 4 cups low-sodium chicken broth  
• 1 cup whole milk  
• 1 tbsp honey 
• 1 cup havarti or gouda cheese, grated  
• ½ cup cheddar cheese, grated  
• 2 tbsp chives  
• Optional: bacon bits to serve 

How to Make the Zucchini Corn Chowder Recipe:

1. In a large soup pot, add the oil, onion, and zucchini and cook for 5 minutes or until fragrant. Add the corn, garlic, thyme, paprika, and a big pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and broth. Cover, bring the soup to a boil, and simmer for 10-15 minutes until the potato is soft.
2. Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the milk, honey, and both cheeses, and cook for 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
3. Ladle the chowder into bowls and top with bacon if using and any fresh herbs you have on hand such as basil, thyme and oregano. Enjoy!

If you gave this fall soup recipe a try, make sure to post a photo of your chowder and tag us on Facebook and Instagram @HealthStandNutrition.

Nutrients per serving:

349 Calories
45 g Carbohydrate 
16 g Protein 
115 g Fat 
4.7 g Fiber