One Pot Chicken Corn & Zucchini Chowder

Today, I barely felt the slight weather change as it grows a few degrees cooler, but I felt it! New Orleans has finally decided to jump on the band wagon for fall weather and I’m not disappointed. It’s mid October and instead of being in the 90’s today, New Orleans has decided to grace us with the low 80’s. (Which to many isn’t fall, but we take what we can get! haha! ) As much as I love our summers, we need the fall and spring to balance it out. Fall never seems to last long here. We usually have 2 weeks of pure fall weather before we drop to winter weather, so we will take all we can get! Even if it’s only a few degrees. 🙂

I’m initiating the fall weather in right with this delightful one pot soup. It is hearty soup overflowing with vegetables and chicken in a delectable creamy base and a little spice. Of course, the spice is always optional, but here in the south, we LOVE it!

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One Pot Chicken, Zucchini and Corn Chowder

A delicious soup recipe packed with chicken, carrots, celery, potatoes corn and zucchini in a light creamy base. Whip this one pot recipe up in just under 40 minutes for a comforting homecooked meal. 

Ingredients

• 3 tbsp butter unsalted
• 1 cup yellow onion diced
• 1 cup carrots diced
• 1/2 cup celery diced
• 3 tsp garlic minced
• 1 jalapeno* diced (optional)
• 1 baking potato approx. 3/4 lb, diced
• 1 bay leaf
• 1 can corn drained
• 4 cups chicken broth
• 1 lg zucchini diced
• 1 tbsp italian seasoning
• 1 cup heavy cream
• 1 rotisserie chicken
• salt and pepper to taste

Instructions

1. In a large pot, melt butter over high heat. Add the onions, carrots, and celery and cook for 4-5 minutes or until the vegetables soften. Add the garlic, jalapenos, and potatoes and cook for 3-4 minutes, stirring so the veggies don’t stick to the pot.

2. Add the broth, bay leaf, and italian seasoning. Bring it to a boil and cover.  Lower the heat and let simmer for 8-10 minutes or until the potatoes are half way cooked. Add the zucchini and corn kernels and continue to cook for an additional 5-7 minutes or until the potatoes are cooked through. You can check the doneness by gently piercing with the tip of a knife.

3. Remove the bay leaf, transfer 2 cups or more** into a food processor and process until smooth. Pour the blended mixture back into the pot. Heat the soup over medium/high heat, add the chicken and heavy cream and let it come to a gentle simmer. Serve topped with fresh parsley if desired.
   

Recipe Notes

Jalapeno is optional. The less seeds from the jalapeno you add, the less spicy**

You don't have to food process any of your soup, or you can blend all of it. It is up to your preference. I enjoy a little chunk to my soup so I only do about half. 

half and half can be substituted for heavy whipping cream

fresh or frozen corn can be used as well. 

Like most soups, they are so much better the next day! It allows all the flavors to collide together for such a rich flavor. Of course, if you’re anything like me, you can’t wait to dig right in, which is perfectly ok too 🙂

Have a favorite soup recipe? Share it below!

                                          Till next time!

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