Summer Vegetable Chowder

Catherine

Summer Vegetable Chowder is packed with veggies like corn, zucchini, carrots, and spinach. This healthy chowder is creamy, flavorful, and comes together quickly for a meal the whole family will love.

5 from 11 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups

Cuisine American

Servings servings

Calories 198 kcal

Ingredients

4 ears corn
1 yellow potato
1 large carrot
1 medium zucchini (or 2 small zucchinis)
2 cups spinach chopped
1/2 yellow onion finely chopped
3 tablespoons butter
3 tablespoons flour
4 cups vegetable broth
2 cups milk
1 teaspoon fresh thyme
salt and pepper

Instructions

Carefully cut corn off of each ear. Chop all the vegetables into small, bite-size pieces.
In a large pot, over medium heat, melt butter. Add onion and saute for a minute. Add flour and mix together.
Add broth, corn, potato, and carrot and bring to a boil. Lower heat to medium and simmer for 15 minutes.
Add zucchini, spinach and milk and simmer for 5-10 minutes. Season with salt, pepper and thyme.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 198kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 878mgPotassium: 544mgFiber: 2gSugar: 9gVitamin A: 4032IUVitamin C: 21mgCalcium: 144mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword chowder, fresh corn, garden vegetables, summer, tomatoes, zucchini

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