Healthy Zucchini, Corn, & Chicken Chowder

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.

Course

Main Dish

Cuisine

Soup

Keyword

Healthy Soup

Prep Time

15 minutes

Cook Time

45 minutes

Servings

Ingredients

• 1 lb bonless skinless chicken breast cooked and diced or shredded
• 1 Tbsp extra virgin olive oil
• 1 large onion diced
• 3 stalks of celery chopped
• 4 medium carrots chopped
• 6 cloves garlic minced
• 1 Tbsp dried thyme
• 1 medium russet potato diced
• 1 medium sweet potato diced
• 1 head of cauliflower chopped into small pieces
• 7 cups chicken broth
• 2 bay leaves
• 1 8 oz bag frozen sweet corn
• 3 zucchini diced
• 1 cup half and half (or almond milk)
• salt and pepper to taste
• Sriracha sauce for serving

Course Main Dish Cuisine Soup Keyword Healthy Soup Prep Time 15 minutes Cook Time 45 minutes Servings Ingredients 1 lb bonless skinless chicken breast cooked and diced or shredded 1 Tbsp extra virgin olive oil 1 large onion diced 3 stalks of celery chopped 4 medium carrots chopped 6 cloves garlic minced 1 Tbsp dried thyme 1 medium russet potato diced 1 medium sweet potato diced 1 head of cauliflower chopped into small pieces 7 cups chicken broth 2 bay leaves 1 8 oz bag frozen sweet corn 3 zucchini diced 1 cup half and half (or almond milk) salt and pepper to taste Sriracha sauce for serving

Instructions

1. 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.
2. 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.
3. Add zucchini and corn and stir. Cover and simmer for approximately 10 minutes, or until all the vegetables are fully cooked.
4. 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.
5. 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.
6. Enjoy with a little sriracha sauce for extra flavor and heat.

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