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

Source: Midwest Living

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total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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

Tips

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; fat 19g; cholesterol 49mg; saturated fat 11g; carbohydrates 28g; insoluble fiber 2g; protein 7g; vitamin a 226.7RE; vitamin c 24.2mg; sodium 885mg; calcium 70.7mg; iron 1.3mg.
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