Name: Corn-Zucchini Chowder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped onion; 1 red bell pepper, diced; 4 Yukon Gold potatoes, cubed; 1 bay leaf; 1 (14.75-ounce) can cream- style corn; 1 cup frozen corn kernels; 1 zucchini, diced; 1 cup whole milk; 2 cups heavy cream; Kosher salt and freshly ground black pepper

Corn-Zucchini Chowder

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While the corn and the zucchini are the two stars of this chowder, the addition of onion, bell pepper, and potatoes make this a vegetable cornucopia! I get a new burst of ﬂavor in each spoon ful in a comforting, creamy broth, making it a hit every summer.

Author: Addie Gundry
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4-6 1x
Category: Soups

Ingredients

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2 tablespoons unsalted butter
1 cup chopped onion
1 red bell pepper, diced
4 Yukon Gold potatoes, cubed
1 bay leaf
1 (14.75-ounce) can cream- style corn
1 cup frozen corn kernels
1 zucchini, diced
1 cup whole milk
2 cups heavy cream
Kosher salt and freshly ground black pepper

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Instructions

In a large pot, melt the butter over medium-high heat. Add the onion and bell pepper. Cook for 3 to 4 minutes, or until tender. Add the potatoes, bay leaf, and 1 cup water; bring to a boil. Reduce the heat to low and cover. Simmer for 18 to 20 minutes, or until the potatoes are tender.
Stir in the cream-style corn, frozen corn, zucchini, milk, and heavy cream. Cook, stirring often, for 5 minutes, until the soup begins to simmer again. Remove the bay leaf. Taste and season with salt and black pepper.
Ladle into bowls and serve immediately.

Find it online: https://foodgardening.mequoda.com/recipe/corn-zucchini-chowder/