Put all of that fresh harvest time produce to good use in this Instant Pot Zucchini Corn Chowder. It’s thick, creamy, and full of veggies! This soup is one of our favorites. A true chowder is known for its creamy milk base. More importantly, is the vast amount of fresh summer vegetables in this recipe. Make it with me!
What You’ll Need to Make Zucchini Corn Chowder
- 4 strips bacon, chopped into bits
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 5 cups chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 1/4 teaspoon thyme
- 2 ribs celery, diced
- 2 cups frozen corn
- 1 large zucchini, cut into quarters lengthwise, then diced
- 1 large yellow squash, cut into quarters lengthwise, then diced
- 2 cup half and half or whole milk
- Optional: top with parmesan cheese before serving
Instant Pot Recipe
If you know me, you know that I use my Instant Pot just about every day! I always make this Zucchini Corn Chowder in my Instant Pot.
I love how fast it cooks up and it’s easy to clean up.
That being said, you could also make this recipe in a large dutch oven pot on your stove.
You’ll want to follow the instructions as written below, but instead of pressurizing it, you will bring the mixture to a boil and cook the potatoes until they are soft.
Then, you’ll add all the vegetables to the pot and boil again until the zucchini is soft.
The rest you can follow as written. It may take a bit longer on the stovetop to make but yes it can be done!
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Instant Pot Zucchini Corn Chowder
Put all of that fresh harvest time produce to good use in this Instant Pot Zucchini Corn Chowder. It’s thick, creamy, and full of veggies!
Ingredients
- 4 strips bacon, chopped into bits
- 1/2 large yellow onion, diced
- 4 cloves garlic, minced
- 5 cups chicken broth
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1/4 teaspoon thyme
- 2 ribs celery, diced
- 2 cups frozen corn
- 1 large zucchini, cut into quarters lengthwise, then diced
- 1 large yellow squash, cut into quarters lengthwise, then diced
- 2 cup half and half or whole milk
- Optional: top with parmesan cheese before serving
Instructions
- Set the Instant Pot to saute. Add bacon and cook until cooked and crisped, about 5 minutes.
- Add onion, and garlic, and cook for 3 minutes until the onion is soft.
- Turn off the saute function and add in the chicken broth, and potatoes along with salt, pepper, paprika, parsley, and thyme.
- Lock the lid and set the valve to seal. Manually set the pressure for 5 minutes. When the timer sounds, quick release the pressure.
- Turn the pot back onto saute and add in the celery, corn, zucchini, and squash. All the vegetables to simmer and cook for 5 minutes, or until the zucchini is soft.
- Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1-2 minutes. Return the mixture to the pot and add half and half. Stir to combine.
- Enjoy! Top with parmesan cheese before serving if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 1446mgCarbohydrates: 38gFiber: 4gSugar: 12gProtein: 13g
