Garden Zucchini Chowder

Late summer veggies shine in this thick, creamy chowder. Garden Zucchini Chowder is a simple recipe that showcases everything growing in your garden now, like zucchini, onions, corn, and tomatoes. I’ve been making this recipe for more than 20 years and it is one of the best!

Late summer is the time to use the last of the zucchini from your garden. Those green beauties are still growing like crazy and are just delicious when added to savory recipes like this one. It is a favorite recipe from tasteofhome.com, I look forward to making it every year. As a Community Cook for Taste of Home, I am excited to share it with you.

When is zucchini in season?

You can make this creamy chowder anytime of the year, but we enjoy it late summer because all the ingredients, like tomatoes, zucchini, herbs and onions, are growing in the garden or can be picked up at the farmer’s market and are readily available.

The recipe is perfect as published on tasteofhome.com. But there are some substitutions you can make. If you don’t have evaporated milk, you can use 2% milk instead. The original recipe also calls for frozen corn, but I ALWAYS use fresh corn cut from the cob…so sweet and delicious.

I also added some shredded carrots to give it some added sweetness and texture. Don’t be afraid to add some other veggies you may have on hand, like potatoes, turnips, and yellow squash, as they would all be great additions.

And you can also mix it up when adding cheese to this chowder. Along with the cheddar cheese, I used a blend of Italian cheeses, like Asiago, Parmesan, Mozzarella and Romano. It melted into the chowder nicely and made it thick and rich. As always, using what is already in your fridge or pantry is the best.

Garden Zucchini Chowder

This recipe comes together in just one pot and only takes about half an hour to make. I like to simmer it a bit longer, so it gets really thick and rich. But it is an easy, quick recipe for a weeknight meal. Serve the chowder with some buttery cornbread or a grilled ham and cheese sandwich and your meal is ready.

Ingredients:

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn (or fresh corn, cut from the cob, about 1 heaping cup)
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

How to make Garden Zucchini Chowder?

1. In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
3. Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

This tasteofhome.com recipe makes 8-10 servings. Serve the hot, creamy chowder with cornbread or a grilled sandwich and your family with ask for it again and again!

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Garden Zucchini Chowder

5 from 1 vote

Late summer veggies shine in this thick, creamy chowder. Garden Zucchini Chowder is an easy recipe that showcases everything growing in your garden now, like zucchini, onions, corn, and tomatoes.

Servings: 8 servings

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Ingredients 

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can, 14-1/2 ounces diced tomatoes, undrained
• 1 can, 12 ounces evaporated milk
• 1 package, 10 ounces frozen corn (or fresh corn, cut from the cob, about 1 heaping cup)
• 1/4 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

Instructions 

• In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  
• Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.
  
• Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
  

Equipment

• 1 Dutch oven, or large soup pot

Notes

Note: Additional vegetables can be added to this chowder, such as shredded carrots, chopped potato, turnips, celery or yellow squash, making it even more thick and hearty.