Corn-And-Zucchini Queso Chowder Recipe

Name: Corn-And-Zucchini Queso Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 cup finely chopped red bell pepper; 1 cup finely chopped onion; 3 poblano peppers, seeded and finely chopped; 2 garlic cloves, minced; 2 cups frozen whole kernel corn, thawed; 2 cups chopped zucchini; 1/4 teaspoon ground cumin; 2 (14-oz.) cans low-sodium fat-free chicken broth; 1/3 cup all-purpose flour; 1 1/2 cups milk; 1 cup half-and-half; 1 cup (4 oz.) freshly shredded asadero cheese*; 1 cup (4 oz.) freshly shredded sharp Cheddar cheese; 1/2 teaspoon kosher salt; Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

Servings: persons

1/4 cup butter
1 cup finely chopped red bell pepper
1 cup finely chopped onion
3 poblano peppers, seeded and finely chopped
2 garlic cloves, minced
2 cups frozen whole kernel corn, thawed
2 cups chopped zucchini
1/4 teaspoon ground cumin
2 (14-oz.) cans low-sodium fat-free chicken broth
1/3 cup all-purpose flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese*
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
1/2 teaspoon kosher salt
Toppings: chopped cooked bacon, shredded Cheddar cheese, diced red onion

1
Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saute 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and saute 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
2
Whisk together flour and next 2 ingredients. Stir into corn mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3
Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
4
*Monterey Jack cheese may be substituted.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter, 1 cup finely chopped red bell pepper, 1 cup finely chopped onion, 3 poblano peppers, seeded and finely chopped, and more.

Yes, Corn-And-Zucchini Queso Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-And-Zucchini Queso Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions