Zucchini Corn Chowder

creamy seafood chowder soup with corn and parsley flat lay

Zucchini Corn Chowder


  • 3 gold potatoes
  • 2 zucchini
  • 2 T butter
  • 1 cup frozen chopped onion pepper celery blend
  • 1 cup frozen chopped carrots
  • 2 Tbs minced garlic
  • 1 Tbs dried parsley flakes
  • 1/2 t dried thyme
  • 1 bay leaf
  • 4 cup frozen corn
  • salt and pepper to taste
On Cooking Day
  • 4 cup vegetable broth
  • 1 cup dairy free creamer


To Pre Assemble
  • Chop potatoes and zucchini into small bite size pieces and add to large zipper bag.
  • Add remaining ingredients to bag. Zip and shake to mix.
To Cook
  • Pour vegetable mixture into slow cooker along with broth and cook on low for 6 hours.
  • Blend half the soup in a blender and return to slow cooker along with dairy free creamer. Warm 20 minutes on high before serving.