This Cottage Cheese Zucchini Corn Chowder is one of those soups that feels light but still fills you up in the best way. It’s creamy without being heavy, sweet from the corn, fresh from the zucchini, and the cottage cheese adds protein and a velvety finish. Everything simmers in one pot and comes together in about 30 minutes. It’s cozy, summery, and surprisingly satisfying.
Why I Love This Recipe
This soup came together one afternoon when I had extra zucchini and a tub of cottage cheese that needed using up. I didn’t expect much, but it ended up being one of the creamiest, most comforting bowls I’ve made — and I didn’t even have to add flour or cream.
- Ready in 30 minutes
- All made in one pot
- High in protein thanks to cottage cheese
- Naturally gluten-free
- Feels indulgent but actually super balanced
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 ½ cups corn (fresh or frozen)
- 3 cups low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 cup cottage cheese (small curd)
- Optional: fresh chopped parsley or chives for topping
Pro Tips
- Dice the zucchini small so it cooks evenly and quickly
- Use fresh corn when it’s in season for extra sweetness
- Blend just part of the soup for the perfect balance of creamy and chunky
- Add cottage cheese after removing from heat so it doesn’t curdle
- A pinch of fresh herbs at the end really brightens it up
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Immersion blender (or regular blender)
- Ladle
- Serving bowls
Substitutions and Variations
- Swap cottage cheese with ricotta or plain Greek yogurt
- Use chicken broth instead of veggie broth
- Add diced carrots or celery for extra veggies
- Toss in cooked bacon bits for a smoky finish
- Make it spicy with a pinch of red pepper flakes
Make Ahead Tips
Chop all your veggies ahead and store in the fridge for up to 2 days. You can also make the full soup and store it in the fridge for up to 4 days or freeze it for a month. Add fresh herbs just before serving.
Step 1: Sauté Onion and Garlic
In a large pot over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once melted, stir in 1 small diced yellow onion and cook for 4–5 minutes until soft. Add 2 cloves minced garlic and cook for 1 minute more.
Step 2: Add Zucchini and Corn
Add 2 medium zucchinis (diced) and 1 ½ cups corn kernels to the pot. Stir and cook for 5–6 minutes until the zucchini begins to soften.
Step 3: Add Broth and Seasoning
Pour in 3 cups vegetable broth. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. Stir and bring to a gentle simmer. Cover and cook for 10 minutes.
Step 4: Blend Part of the Soup
Turn off the heat. Use an immersion blender to blend about half the soup directly in the pot — just enough to thicken it while keeping some texture.
Step 5: Stir in Cottage Cheese
Stir in 1 cup cottage cheese until fully combined and creamy. Let sit for 2–3 minutes so the cheese melts gently into the soup.
Step 6: Serve
Ladle into bowls and top with fresh parsley or chives if using.
Leftovers and Storage
Store leftovers in the fridge for up to 4 days in a sealed container. Reheat gently on the stove or in the microwave. It also freezes well — just thaw overnight before reheating.
Servings and Time
Servings: 4
Cook Time: 30 minutes
Total Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 280
- Protein: 14g
- Carbs: 22g
- Fat: 16g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Blending part of the soup releases natural starches from the vegetables, thickening the broth without flour. Cottage cheese melts into the soup, adding body and creaminess while boosting the protein. Zucchini and corn bring both texture and natural sweetness that balance the savory flavors.
Common Mistakes
- Blending all the soup — you’ll lose the chunky texture
- Adding cottage cheese over high heat — it can separate
- Undercooking the zucchini — it should be soft but not mushy
- Using too much salt if your broth is already salted
What to Serve With
- Crusty sourdough or garlic toast
- A light cucumber or garden salad
- Grilled cheese sandwich
- Fresh fruit or a peach salad for contrast
FAQ
Can I use frozen zucchini?
Yes, but thaw and drain it first or it may water down the soup.
Can I leave out the cottage cheese?
You can, but it won’t be as creamy or protein-rich. Try Greek yogurt or ricotta as an alternative.
Can I make this vegan?
Use olive oil instead of butter and skip the cottage cheese or use a plant-based version.
Can I blend the whole soup?
Sure, if you prefer a smooth chowder — it’s still delicious, just different in texture.
Can I add potatoes?
Yes! Dice and add them with the zucchini. Cook until fork tender.
This one’s simple but comforting — fresh, creamy, and perfect for anytime you want a lighter, cozy soup. Let me know how it turns out if you give it a go!