This zucchini noodle summer corn chowder is a bright, fresh, flavorful chowder perfect for any season!
By posting this Zucchini Noodle Summer Corn Chowder recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
I am so excited to bring you guys this Zucchini Noodle Summer Corn Chowder today. One, because it is freaking delicious. Like, my eight month old loves it and yelled at us when we weren’t helping her shovel chowder fast enough! Two, because you guys know I’m passionate about finding nutrition to fit your life – including your budget, and canned foods can play a surprisingly nutritious role in helping your food budget! In fact, I previously wrote a whole post about benefits of canned goods!
When The Recipe Redux shared this recipe contest sponsored by Libby’s Fruit & Vegetables challenging us to to create quick & easy unique recipes that show off the convenience and surprising on-trend culinary versatility and taste of Libby’s Fruits and Vegetable, I was all about it. This side dish comes together easily, has an amazing depth of flavor, and is definitely on-trend. How so? Because it uses both ground ginger and coconut milk, both listed in the most recent list of food trends put out by Google.
For a chowder, it’s especially light and refreshing, which makes sense for a vegan chowder using Libby’s Whole Kernel Sweet Corn and summer veggies with bright, fresh flavors from coconut, ginger, garlic, and fresh basil. It’s also free of the top eight most common food allergens: milk, soy, egg, tree nuts, peanuts, shellfish, fish, and wheat. (For what it’s worth, while coconut is considered by a tree nut by the FDA, it is botanically NOT a nut and the cross-reactivity of those who have tree nut allergies also reacting to coconut is very rare.)
Zucchini Noodle Summer Corn Chowder Recipe Tips:
- Don’t have a spiralizer? Try thinly slicing zucchini or using a vegetable peeler to create ribbon-like “noodles”.
- Cornstarch not a fit for you? Try arrowroot starch in a 1:1 equal substitution.
- If you can’t tolerate coconuts or prefer not to use coconut milk, you can try to make the chowder creamier with milk, cream, or possibly even a yogurt (I have not tested this with anything other than coconut milk, FYI!)
You guys HAVE to make this simple and crazy ridiculous Zucchini Noodle Summer Corn Chowder! It’s the perfect summertime side dish, especially for rainy evenings with thunderstorms – cozy, elegant, fresh, and simple!
Need any other soup, stew, chili, or chowder recipes? Try these!
- Spiced Sweet Potato and Carrot Soup
- Mexican Chicken Chili
- Hearty Vegetable Chili
- 3-Ingredient Black Bean Soup
- Roasted Butternut Squash Soup
If you give this recipe a try, be sure to comment and leave a rating below. And as always, share on social media (be sure to tag @nutritiontofit and #nutritiontofit!). Live and eat well!
Zucchini Noodle Summer Corn Chowder
- 4 cups low-sodium vegetable broth divided
- 3 cloves garlic minced
- 3 carrots peeled and diced
- 1 onion diced
- 1 tsp ground ginger
- 2 cans Libby's Whole Kernel Sweet Corn drained and rinsed
- 1 can coconut milk (full fat)
- 1/4 cup cornstarch
- 1 medium zucchini spiraled or sliced into zucchini noodles or chopped
- 1/4 cup fresh basil leaves chopped
- salt & pepper to taste
- Heat 1/4 cup of the vegetable broth in a large stock pot over medium-high heat.
- Add garlic, carrots, and onion and saute in the broth for 4-5 minutes, or until onions are translucent and carrots are becoming tender.
- Stir in Libby's Whole Kernel Sweet Corn and ground ginger until combined.
- Add remaining vegetable stock and simmer for 15 minutes.
- Add coconut milk and stir.
- Remove 3 cups of the chowder and place in a blender. Add cornstarch to mixture in blender. Blend on low for 30 seconds, or until pureed smooth.
- Add puree back into chowder and stir for 1-2 minutes, or until mixture has thickened slightly.
- Turn heat to medium-low.
- Add zucchini noodles and fresh basil. Stir and allow noodles to slightly cook for 3-5 minutes.
- Season as needed with additional salt and pepper to taste.
- Serve immediately.