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

Source: Midwest Living


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8 side-dish servings.


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 Use Bouillon Cubes:

Combine 6 cups of hot water with 6 bouillon cubes.


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

Nutrition Facts

297 calories; total fat 19g; saturated fat 11g; cholesterol 49mg; sodium 885mg; carbohydrates 28g; fiber 2g; protein 7g; vitamin a 227RE; vitamin c 24mg; calcium 71mg; iron 1mg.


Rating: 3.0 stars
Easy but bland.