It’s good to be back after a few weeks.  Joe and I went to the East Coast and enjoyed some sun and sand, some hiking, and took in some historical sites.  It was wonderful but at the same time exhausting.  We walked many a mile each day while taking in every moment.  It’s taken a good week to get back in the groove back here at home.  Since we’ve been back the weather has cooled down considerably.  The clouds and rain have descended upon us and makes me yearn for a bowl of chowder.  Looking for something a bit healthier and vegetarian I went with some zucchini, corn and green chile.  It was packed with flavor and spice which was just what I was looking for.  I added a bit of finely grated Oaxaca Mexican cheese which melted perfectly and made the chowder extra creamy.  I was hoping it would last for a day or two but someone found it in the wee hours of the night and it was gone by morning.  Wonder who that could be??  I’ll give you 2 guesses!


I didn’t have a recipe so I just measured as I went.  I assembled the zucchini, fresh corn, onion, green chile, chicken stock, heavy cream, salt and pepper.


With a drizzle of olive oil I started to saute the diced onions in a dutch oven over medium high heat.


As the onions begin to soften, add 2 cups of diced zucchini.


Cook several minutes until the zucchini begins to soften and the onion begins to become translucent.


Pour in about 3 cups of chicken stock.


Add in about half of the diced green chile and bring to a boil.   Cover the pot, lower the heat and simmer for about 20 minutes.


After 20 minutes the flavors are coming together.


To thicken, puree the soup with an emulsion blender or let cool first and run through a blender.


Add in the reserved green chile, 1/2 cup of finely chopped zucchini and 1 cup of freshly cut corn.


Stir it all together and add 1 cup of heavy cream.  Return the lid and return to a simmer for 15 minutes or until the zucchini is cooked throughout.


I added salt to taste, about 1/2 teaspoon.  You may want more or less depending on your chicken stock.


And pepper, about 1/2 teaspoon.  Again, more or less to taste.


Some finely grated Oaxaca cheese melts and tastes really good in this chowder.


Mexican Zucchini Corn Chowder

2 1/2 cups Zucchini, divided; (2 cups large dice, 1/2 cup small dice)
1/2 Onion, diced
1 cup Corn, cut from cob, about 2 ears
4 Green Chile, roasted, peeled, seeded and chopped
3 cups Chicken Stock
1 cup Heavy Cream
Salt and Pepper to taste
Olive Oil
Oaxaca Cheese, grated, optional
Green Onion, chopped, optional

In a dutch oven or heavy bottomed stock pot over medium high heat, drizzle olive oil and add diced onion.  Saute 2 – 3 minutes while the onions begin to soften.  Add in 2 cups of large dice zucchini and continue to saute.  As the zucchini begins to soften and onions become translucent, add in the chicken stock and half of the chopped green chile.  Bring to a boil, cover with a lid and simmer for 20 minutes.

Puree the mixture with an emulsion blender.  Add 1/2 cup of small diced zucchini, the fresh corn kernels, and remaining green chile.  Add in the heavy cream and bring just to a boil.  Turn down the heat to simmer covered for 15 minutes.  Salt and pepper to taste.

Serve with Oaxaca cheese and sliced green onion if desired.

Makes 4 – 6 servings.