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zucchini corn chowder

5 from 1 vote
zucchini corn chowder
[category] Main Course, Soup
[published] April 13, 2022
[PREP] 15 minutes
[COOK] 15 minutes
[TOTAL] 30 minutes
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Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion
  • 2 medium zucchinis
  • 4-5 ears yellow corn or about 3 cups of frozen corn
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley
  • 2 10.5oz cans Campbell's Condensed Cream of Chicken Soup
  • 4 cups chicken broth
  • 1 potato i like yukon gold
  • 1/2 cup milk
  • optional toppings: fresh basil, fresh chives, bacon, extra milk

Instructions

  1. Begin by prepping the vegetable:
    Chop onion into small pieces. slice zucchini into 1/4ths, then into small slices. Cut corn off ears. Peel potato and chop into small chunks.
  2. Add olive oil to a large pot over medium heat. Add chopped onion and zucchini. Cook for 3-4 minutes until onion is translucent. Add corn, garlic, paprika, and dried parsley. Stir and let cook for 1-2 minutes.
  3. Add Campbell’s Condensed Cream of Chicken Soup and chicken broth. Stir and bring to a boil. Add potato, turn heat to low, cover, and let simmer for 5 minutes. 
  4. optional: To make the soup even creamier, once the potato is soft, pour half of the soup into a blender, blend until smooth, then pour it back into the pot.
  5. Add milk, stir, and turn off heat. enjoy while warm and top with your favorite toppings. I love topping with bacon, milk, chives, and fresh basil!
  6. Store any extra soup in a sealable container in the fridge.