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Potato Corn Zucchini Chowder

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 red bell pepper diced
  • ¼ 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
  • ½ teaspoon thyme
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  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.