Vegetable Chowder | Midwest Living

Vegetable Chowder

Vegetable Chowder

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  • Makes: 8 servings
  • Start to Finish 40 mins

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This rich, creamy chowder, filled with corn and zucchini, makes plenty for a crowd. Bring it to your next potluck.


  • 1/2 cup unsalted butter
  • 2 medium unpeeled potatoes, diced
  • 1 medium zucchini, diced
  • 2/3 cup chopped onion
  • 2/3 cup frozen whole-kernel corn
  • 1/2 cup sliced celery
  • 1/2 cup snipped fresh parsley
  • 1/2 cup all-purpose flour
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 10 - ounce package frozen cream-style corn
  • 1 1/2 cups half-and-half or light cream
  • 2 tablespoons cider vinegar
  • 1/8 teaspoon ground red pepper


  1. In a Dutch oven or kettle, melt butter. Add the potatoes, zucchini, onion, whole-kernel corn, and celery. Cook and stir until the vegetables are tender, but not brown. Stir in the flour, parsley, and thyme.
  2. Add the vegetable broth and bay leaves. Cook and stir until the mixture is thickened and bubbly. Stir in the cream-style corn and cream. Bring mixture just to simmering and cook for 10 minutes; stir occasionally.
  3. Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8 side-dish servings.


  • To Use Bouillon Cubes: Combine 6 cups of hot water with 6 bouillon cubes.


  • Double the recipe if you're serving a crowd. You can store leftovers in your refrigerator for up to 2 days. Or make fewer servings by cutting the recipe in half. Just substitute one 8-1/2-ounce can cream-style corn for the frozen cream-style corn.


  • To prepare the chowder for a party, keep it warm in a 3-1/2-quart crockery cooker set on low heat.

Nutrition Facts

(Vegetable Chowder)

Servings Per Recipe 8, Fat, total (g) 19, carb. (g) 28, vit. C (mg) 24, sat. fat (g) 11, chol. (mg) 49, sodium (mg) 885, pro. (g) 7, iron (mg) 1, cal. (kcal) 297, vit. A (RE) 227, calcium (mg) 71, fiber (g) 2

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