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.
Prep Time
15minutes
Cook Time
45minutes
Prep Time
15minutes
Cook Time
45minutes
Ingredients
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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