Zucchini Chowder

This comforting zucchini chowder is filled with fresh zucchini, corn, and stewed tomatoes in a cheesy base. Simply delicious!

The fall months are creeping in and that means comfort food! It is still very hot here in southern Oklahoma, but I can’t help but crave those hearty, comfort meals. This zucchini chowder is the perfect compromise. Garden fresh ingredients in a creamy, cheesy base. The lightness of the vegetables makes this a great transition meal from summer to fall.

Abundance of zucchini is super common this time of year if you have a garden. This is a great way to utilize them in another way. You could also use garden fresh corn if you would like.

Some other zucchini recipes you should try is my Blueberry Zucchini Bread, Zucchini Taco Boats, Dehydrated Zesty Ranch Zucchini Chips, and Zucchini Lasagna.

This is a great weeknight meal with its quickness and ease to be made. It will feed many and pairs great with some buttered bread.

Ingredients

• Zucchini
• Canned Sweet Whole Corn
• Canned Stewed Tomatoes
• Onion
• Chicken Broth
• Velveeta Cheese
• Parmesan Cheese
• Butter
• Garlic
• Flour
• Whole Milk
• Parsley
• Black Pepper

Instructions

• Wash and dry the zucchini. Chop into small cubes. Dice the onion. Add them both to a large soup pot. Add the stick of butter. Sauté over medium heat until the onions are translucent.
• Add the flour and minced garlic. Cook over medium heat for 1-minute stirring the whole time. Slowly pour in the chicken broth and whole milk, continually stirring still. Increase the heat to high until it starts to boil and then reduce back down to a simmer.
• Cube the Velveeta cheese and add it and the parmesan cheese to the pot.
• Once the cheeses have completely melted, add the drained corn, stewed tomatoes, parsley, and black pepper. Let simmer until the corn and stewed tomatoes are heated through.
• Serve.