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Summer Veggie Chicken and Corn Chowder

Creamy and fresh summer corn chowder loaded with seasonal corn and zucchini and topped with prosciutto. This simple chowder recipe is made with fresh sweet corn from the cob and jam packed with flavor and nutrients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Main Course , Soup , Dinner
Cuisine: American , International

Ingredients

  • 2 oz prosciutto, torn into small pieces  or bacon crumbles
  • 1 tbsp olive oil
  • ½ pound cooked chicken, rotisserie chicken cut into small bite-size pieces
  • 1 small onion chopped 
  • 2 celery stalks chopped
  • 2 carrots peeled and chopped
  • 1 small zucchini chopped
  • 1 small yellow squash chopped
  • ½ cup cherry tomatoes halved
  • ¼ cup flour
  • 1 tbsp garlic powder
  • 4 cups chicken broth
  • 2 cups corn fresh or frozen
  • 1 cup heavy whipping cream
  • 1 tsp Italian seasoning
  • salt & pepper to taste
  • ¼ cup green onions chopped, optional for garnish

Instructions

    Cup of Yum
  1. Add the ripped prosciutto to a large pot over medium-high heat with about a teaspoon of olive oil. Cook until crispy, about 6-8 minutes.
  2. Once the prosciutto is crispy, take it out of the pot and set it aside. Leave the grease in the pot. Add the remaining olive oil.
  3. Chop the veggies and prepare the chicken.
  4. Add the onion, celery, carrots to the pot and sauté for 5 minutes.
  5. Add in zucchini, yellow squash, cherry tomatoes and sauté for another 4-5 minutes. 
  6. Stir in the flour and cook for about a minute, stirring constantly.
  7. Add in the garlic powder, followed by the chicken broth. Continue to stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
  8. Add in the chicken, corn, cream, Italian seasoning, salt, pepper, and about ¾ of the crispy prosciutto (you will want to save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a simmer so it comes to a slow boil. About 5 minutes; The soup will get thicker the longer you cook it.
  9. Season the soup with salt & pepper. Garnish with the rest of the prosciutto and chopped green onions if desired.