Zucchini and Corn Chowder with Smoked Paprika
A creamy, smoky chowder featuring tender zucchini and sweet corn, finished with a hint of smoked paprika for depth. This american-inspired soups ready in about 55 minutes pairs medium zucchini, corn kernels, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium zucchini
- 2 cups corn kernels
- 1 medium onion
- 2 medium carrots
- 1 can (14 oz) diced tomatoes
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 1 tbsp dill
- 1/2 tsp salt
Instructions
- Step 1: Dice 2 medium zucchini and 2 medium carrots into 1/4-inch pieces, and finely chop 1 medium onion.
- Step 2: Sauté 1 medium onion and 2 medium carrots in a large pot over medium heat with 1/4 tsp salt until softened, about 5 minutes.
- Step 3: Add 2 cups corn kernels and 1 can diced tomatoes, then stir in 3 cups chicken broth and 1 tsp smoked paprika. Simmer for 15 minutes.
- Step 4: Stir in 1/2 cup heavy cream and 1 tbsp dill, then add 2 medium zucchini. Cook for 10 more minutes until zucchini is tender and soup thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Corn Chowder with Smoked Paprika take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Corn Chowder with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Zucchini and Corn Chowder with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Corn Chowder with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini and Corn Chowder with Smoked Paprika?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
