Cottage Cheese Zucchini Corn Chowder
Cottage cheese lovers, meet summer comfort food! If you’re swimming in fresh produce like sweet corn and garden zucchini, we’re right there with you. (We do live in the Midwest, after all!) What better way to use up a bunch of summer’s best than a big pot of homemade soup?
When it comes to comfort food, a good chowder always hits the spot. Especially when it’s loaded with fresh flavors and plenty of protein like this Cottage Cheese Zucchini Corn Chowder.
Let’s Talk Ingredients
Our Familiar Favorite – Cottage Cheese!
Yet again, we’re adding cottage cheese. It makes perfect sense in this chowder recipe because it provides a perfectly silky, creamy texture. As an added perk, you get a nice serving of protein from the cottage cheese too!
Zucchini: A Garden Favorite
Zucchini is one of the most versatile summer vegetables and I know we all love it in a classic zucchini bread. But when it’s involved in this chowder, zucchini provides just enough texture and a subtle flavor that pairs so perfectly with the cottage cheese and corn.
Sweet Corn: Nature’s Candy
Who can resist that fresh, midsummer sweet corn? Whether you’re using fresh corn off the cob or frozen corn, the result is equally delicious.
Summer Powerhouse
Nutrient-Rich Goodness
This chowder is not just tasty; it’s also loaded with nutrients. Cottage cheese is rich in protein and calcium, zucchini offers a good dose of vitamins A and C, and corn adds fiber and essential minerals. It’s a wholesome meal that’s perfect for summer nights.
Protein Packed
In addition to the cottage cheese, we also used shredded chicken in this chowder to really boost the protein content. Grilled shrimp or steak would be phenomenal in this, too.
Light and Satisfying
If you’re trying to keep calories in check and/or hit some protein goals, Cottage Cheese Zucchini Corn Chowder is a great choice. It’s satisfying and filling without being overly indulgent.
Tips to Enhance Your Chowder
Fresh Herbs and Spices
While the core ingredients are already a fantastic blend, you can elevate your chowder with fresh herbs like basil or cilantro. A pinch of paprika or chipotle would add another layer of heat to the dish too.
Serving Suggestions
This Cottage Cheese Zucchini Corn Chowder is versatile enough to be served as dinner on its own or as a starter. Pair it with a slice of crusty bread or serve it up with a bright salad for a complete meal.
Frequently Asked Questions
Can I make this chowder vegan?
Absolutely! You can substitute cottage cheese with a vegan cheese alternative and use plant-based milk to maintain the creaminess.
How do I store leftovers?
Store any leftover chowder in an airtight container in the refrigerator. It will stay fresh for 5-7 days. When reheating, add a splash of broth to restore the original consistency.
Can I freeze Cottage Cheese Zucchini Corn Chowder?
Yes, you can! Allow the chowder to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is this chowder suitable for kids?
For sure! This doesn’t come off as veggie heavy. It’s a great way to get kids to eat more veggies and some extra protein as well.
How can I make the chowder thicker?
If you prefer a thicker chowder, add more of the soup to the blender.
Get Your Soup On!
So, when are you making it?! This Cottage Cheese Zucchini Corn Chowder is about to be a summertime favorite that earns a spot on your dinner rotation. It’s creamy, comforting, and full of nutritious ingredients that will keep you coming back for more. Whether you’re looking for a quick weeknight dinner or a cozy meal to enjoy on a lazy weekend, this chowder fits the bill. So grab your ingredients, get cooking, and let us know what you think in the comments!
PrintCottage Cheese Zucchini Corn Chowder
This cottage cheese zucchini corn chowder is creamy, protein packed summer comfort food dinner. It’s incredibly easy to make and comes together in one pot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 Tbsp. butter
- 2 strips of bacon, chopped
- 1 cups yellow onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 1 T fresh thyme
- 2 medium sized potatoes, peeled, diced
- 3 cups water + more if needed (chicken or vegetable stock also works)
- 1 bay leaf
- 2 1/2 cups sweet corn (fresh or frozen works)
- 1 medium zucchini, diced
- 1 cup whipped cottage cheese*
- 1 cup chicken – cooked, shredded
- Salt/Pepper to taste
- Cayenne to taste
Instructions
- In a large stockpot melt butter over medium heat. Add bacon, cook until crisp.
- Add onion, carrots, garlic, and thyme. Cook until they begin to soften, stirring occasionally.
- Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, cook until potatoes are halfway done.
- Add the corn and let simmer for 8-10 minutes then add zucchini, salt, pepper and cayenne. Simmer for an additional 10 minutes or until the vegetables are done.
- Discard the bay leaf and transfer 2 cups of the chowder to a food processor/blender. Puree until smooth.
- Stir the pureed chowder back into the pot. Add the whipped cottage cheese and chicken. Allow it to simmer until heated through.
Notes
You can always add more water or broth if chowder is too thick!
* How to make whipped cottage cheese: we’ve found that a food processor works best. It’s the most effective way to get a smooth, silky texture. Buzz the processor for a few seconds, scrape down the sides of the processor bowl, and repeat until no more curds remain.
Nutrition
- Serving Size: 1
- Calories: 231
- Protein: 14
