Zucchini noodle & corn chowder
A potato and corn soup with zucchini ribbons added near the end.
Before you start
Serves 4. Contains milk unless replaced with a suitable unsweetened plant drink.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 350 g potatoes, cubed
- 250 g sweet corn
- 700 ml vegetable stock
- 200 ml milk
- 2 small zucchini, spiralized or cut into thin ribbons
- Black pepper
Method
- Soften onion in oil. Add potato and stock and simmer until potatoes are tender.
- Add corn and mash a few potatoes against the side to thicken.
- Stir in milk and zucchini ribbons and simmer gently until the zucchini is just tender.
- Season and serve hot. Do not boil the ribbons for a long time or they will lose their texture.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Practical guidance