As much as I can NOT believe it…we are almost through August. What?! And September basically means we have entered fall in my book. So while I am not ready for summer to end I do love some of the things fall time brings. Fall equals cooler evenings, the smell of leaves, and a nice big pot of soup you can eat for dinner a couple nights out of the week. What better way to transition from late summer into the early fall than with a hearty bowl of soup that will help get you excited for pumpkins and cozy flannels. This healthy zucchini, corn, and chicken chowder is full of delicious, nutrient rich, in-season veggies and lean protein that will ease your end of summer blues, and warms your soul as the cooler fall air sneaks into the Midwest.
This zucchini, corn, and chicken chowder is the first soup I’ve made since March and let me tell you I’ve missed soups. Soups have the potential to be super filling but healthy and guilt free. Plus you can usually whip them up in one pot. And less dishes equals happiness in my house. Plus soups are a meal prep dream. Just make a large batch on Sunday night and enjoy all week long. This soup checks all the boxes.
I made this soup with so many veggies I can chow it down without an ounce of guilt. It’s naturally gluten free and could be made dairy free if you substitute almond milk for half and half. And if you wanted to make it vegetarian you could omit the chicken and substitute vegetable broth for the chicken broth.
I’d love to know if you gave the recipe a try! If you whip it up share your soup pic on Instagram and tag @movinglikeamother
Happy almost fall ya’ll!
Print Recipe
Late Summer Zucchini, Corn, & Chicken Chowder
A deliciously healthy chowder with loads of veggies including cauliflower, sweet potato, corn, zucchini, carrots, and celery. Comforting, filling, & packed with lean protein and nutrient rich veggies. Perfect for those late summer evenings as we transition into fall. Easy to make and perfect for make ahead meal prep. Recipe is gluten free. Sub almond milk for half and half for a dairy free option.
In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion, celery, carrots, garlic and thyme. Reduce heat to medium and cook until vegetables just start to soften, approximately 5-8 minutes, stirring occasionally.
Add chopped potato, chopped cauliflower, chicken broth and bay leaf. Stir and raise heat back to medium high heat. Bring to a low boil. Reduce heat to medium low and simmer for 15 minutes, or until potatoes and cauliflower are soft and cooked through.
Add zucchini and corn and stir. Cover and simmer for approximately 10 minutes, or until all the vegetables are fully cooked.
Remove the bay leaf from the pot and carefully transfer 4 cups of chowder to a food processor or blender; process until pureed. Carefully stir cooked chicken and pureed chowder back into the pot. Season with salt and pepper to taste.
Gently stir in half and half (or almond milk if dairy free) into the pot and cook until just heated through. Add any additional salt and pepper necessary.
Enjoy with a little sriracha sauce for extra flavor and heat.
Friday is my favorite day of the week. After work I have all the wonderful thoughts about what fun shenanigans me and my fam will get up to that weekend. I especially love Friday nights because it usually means I get to spend time with my husband and kids without rushing around getting everything ready for work and daycare the next day. Instead I can kick back with a brewski or two…or three and also because it’s Pizza Friday. What is Pizza Friday? It’s exactly what it sounds like. Me and Kyle eating homemade healthy(ish) pizza…on Friday.
I really love making my own pizza. When I’m in charge of the recipe I can usually sneak in a couple extra servings of veggies, which is great for Kyle…he would live off Jack’s Pizza if I let him. Also, I think my homemade pizza just tastes sooooo much better. The ingredients are fresh and tasty and it is so good coming hot out of the oven. I like my food super hot and it just wouldn’t be Pizza Friday without burning the roof of my mouth.
So below is my homemade healthy (ish) pizza recipe. I broke the recipe down into each of it components. It seems like a lot of work but I promise it’s not. And you can always make each element in bulk and freeze the pizza dough or the sauce. But to be honest I can’t vouch for the taste or texture after freezing, because truly it’s all so easy I just do it all at once when it’s pizza night. The only planning ahead piece is the dough needs about 10-12 hours to rise so just whip that up either the night before or first thing in A.M.
Easy recipe for homemade pizza with hidden extra veggies. Recipe includes homemade dough, spinach sauce, and my go-to toppings. You can customize your toppings to whatever your family prefers. So good you'll burn the roof of your mouth eating it fresh out of the oven!
In a large bowl mix flour, yeast, and salt. Stir in water.
Cover with plastic wrap and let sit at room temperature for 10-12 hours until it has doubled in size.
Pizza Sauce
Combine the olive oil, garlic, oregano, minced basil, tomatoes and 1/4 teaspoon salt in a small saucepan over medium heat; bring to a simmer, stirring frequently. Reduce the heat to low and cook until slightly thickened, about 10 minutes.
Transfer to a food processor or blender and puree until smooth. Add in 1 bunch of spinach.
Return the sauce to the pan and cook over medium heat until reduced to 1 cup, about 10 minutes. Season with pepper to taste.
Make the Pizza
Preheat oven to 475 degrees. If using a pizza stone place stone on bottom rack during preheating. If using a sheet pan line sheet pan with parchment paper.
Turn risen dough out onto a lightly floured surface. (Divide in 2 if using pizza stones). Roll out into circle for pizza stone or roll out into one large rectangle if using a sheet pan. If using sheet pan transfer dough to sheet pan and gentle press dough up on all sides.
Spread spinach sauce over the top of dough. Top with Italian sausage, mozzarella cheese, and kale (don't worry the kale will cook down a lot) Sprinkle parmesan cheese and crushed red pepper over the top.
Put into oven. Begin checking for done-ness at 12 minutes. Remove from oven when cheese is melted and crust is golden brown.
Add a squeeze of lemon over the top. Let cool slightly, slice into 8 equal pieces and enjoy
