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  • Writer's pictureJeanine

Zucchini Corn Chowder

2 celery ribs chopped

1/2 cup of baby carrots chopped

1 zucchini (cut into bite size pieces)

1tbsp olive oil

1/2 chopped yellow onion

4 cups vegetable broth

1/2 tsp dried thyme

1bay leaf

1 1/2 cans corn

3 medium size potatoes (bite size pieces)

1/2 cup greek yogurt

Saute thyme, onion, carrot, and celery on medium heat (3-5 minutes) until vegetables begin to soften. Stirring occasionally.

Add potatoes, water, and bay leaf on medium high and bring to a simmer. Then lower heat back to medium or until potatoes are half-way cooked.

Add zucchini and corn, season with salt and pepper and simmer for additional 8-12 minutes.

Discard bay leaf. Transfer half of the soup to a food processor. CAREFUL, soup will be very hot! Puree until smooth and mix in with rest of soup. Stir in greek yogurt. Season with salt and pepper, if necessary.

Top with fresh parsley or chives. Enjoy!

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