When the Polar Vortex delivers -21*F (wind chill) and you’re iced in, you make soup. 🙂
We planned ahead on a few meals and had the ingredients on hand before we couldn’t open the frozen-shut door. Our Tale of Sub-Zero Living in a Travel Tralier and the Abominable Snowman
As I mentioned in a previous blog (Camper Cooking: Instant Pot Moroccan Lentil Stew [Vegetarian, Vegan Option]), I’m converting favorite stovetop recipes to make in the Instant Pot. Shane loves this soup and requests it fairly often. I’d say it’s a staple dinner in our home–try it for you and your family. Let me know if you liked it!
I do hope you’ll enjoy this simple, healthy, low-carb Zucchini Squash Corn Chowder. It’s more suited to cooler autumn than frigid winter, simply because on it’s own it’s not as hearty as most winter soups. Serve with whole grain crusty bread or throw in some potato chunks if you need filler. Still, the late summer soup warms you from the inside, and it was the perfect remedy to the ice outside the door and at the windows.
Save for spices, the recipe calls for only 6 ingredients: zucchini, yellow squash, corn, onion, vegetable broth, and cream. You don’t have to be limited if you prefer to include more. 🙂 I like the simplicity, the lower cost, and zucchini is nutritionally dense without much need for other vegetables. 17 Science Backed Health Benefits of Zucchini
I flavor the chowder with thyme, rosemary, salt, and pepper–normally white pepper, but I didn’t pack it for the camper. Unfortunately I couldn’t bring all my spices. 😦 You could add basil, parsley, bay leaves, even dill for a unique ting or jalapeno for a kick.
First order of Instant Pot business is sauteing the onions in a few tablespoons of olive oil.
Once your onions look soft and golden, throw in the chopped zucchini and squash.
I like to nearly carmelize my vegetables, so I had to continually stir to avoid caramelizing the bottom of the pot. Cook at least until soft or let them cook in the broth. Your choice; you’re the chef!
When they reach their desired doneness for you, dump in the spices. I say dump because I didn’t use a measuring spoon. 🙂 When you’ve cooked for as long as I have and you create your own recipes, you forget to measure. It’s all by sight. Looks like enough! LOL I taste test as I cook. Though, I can’t quite do that with the Instant Pot once the lid locks on. Truly gambling with dinner now! 😉
Stir the spices and vegetables, then pour in the carton of vegetable broth (or at least 24-32 ounces of homemade broth). Next add the corn, as little or as much as you want. I prefer fewer to keep the carbs lower.
The next step can be skipped or modified for the vegan option. I use cream, sometimes as much as a cup. I only used about a quarter cup for this version because we didn’t have enough cream. No matter the amount the cream thickens and sweetens the chowder. If you skip, you’ll end up with a thinner, watery soup, which is fine, but it won’t be a chowder. For Vegans who want the creaminess but not the dairy, you can make cashew or almond cream. It’s easy to do in a blender or food processor. Soak cashews or almonds in water (few hours or overnight), drain, then add fresh water to blend smooth. Viola! Vegan cream. 🙂
After you add your dairy or non-dairy cream, stir and taste. Do you need to adjust your spices? Last chance until finished “souping” in the Instant Pot.
All good? Set the Instant Pot to the soup function, either on low or medium heat for 15 minutes.
Your Instant Pot will steam when complete. Don’t approach it! It’s like a baby dragon, no fire yet, but its steam will cook your face off.
Ladle chowder into bowls. Shane loves his with shredded cheddar cheese.
I’ve made low-carb cheddar crackers for the chowder in the past. All you do is drop rounds of shredded cheese on a parchment covered sheet and bake at 400 until cheese melts and browns into delicious crisps that taste amazing in the soup or as a snack. 🙂 I call them cheese crack. 🙂
- Quarter of an onion, diced
- 2 zucchini, chopped
- 1 yellow squash, chopped
- Spices: thyme, rosemary, salt, and pepper (1-2 teaspoons maybe. I didn’t measure)
- 1 c of frozen corn
- 1 carton of vegetable broth
- 1/4 to 1 c dairy or non-dairy cream
Enjoy your Zucchini Squash Corn Chowder!!!