Corn, Zucchini, and Tomato Chowder

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Makes: 4  servings Start to Finish 35 mins


  • 1 tablespoon  butter or margarine
  • 1 cup  chopped onions
  • 1 teaspoon  minced garlic
  • 3 cups  fresh corn kernels, divided (from 6 ears)
  • 1 14 1/2ounce can chicken broth
  • 1 tomato, seeded and diced
  • 1 cup  diced zucchini
  • 1/4 cup  heavy or whipping cream
  • 2 tablespoons  fresh basil leaves, cut into thin strips
  • 2 tablespoons  minced fresh chives
  • Salt
  • Freshly ground black pepper


1. Melt butter in large saucepan over medium heat. Add onions and garlic. Cover and cook until onions are softened, 3 minutes.

2. Stir in 2 cups of the corn and chicken broth; bring to boil. Reduce heat, cover, and simmer 5 minutes. Puree soup in batches in blender; return to saucepan. Add remaining 1 cup corn, zucchini, and tomato. Cover and simmer 5 minutes. Remove from heat and stir in heavy cream, basil, and chives. Season with salt and pepper to taste. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)220,
  • Fat, total(g)11,
  • chol.(mg)28,
  • carb.(g)29,
  • pro.(g)6,
  • sodium(mg)569,
  • Percent Daily Values are based on a 2,000 calorie diet
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