When the temperatures head south, that means it’s time to prep a warm pot full of soup! So we made this Corn and Zucchini Chowder with Lifeway Kefir that’s sure to warm you up even on the coldest of days. All it takes is some veggies, Lifeway Plain Kefir, spices, broth, and a little bit of love.
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for better gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health.
Specifically, kefir has been shown to help diversify the microbiome, support the digestive system, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1. Lifeway Kefir also contains a variety of nutrients that are vital for healthy bones and overall health including vitamins D3, K, and B 12 along with calcium and potassium. Along with our kefir, we also offer our creamy, cultured Lifeway Farmer Cheese, a high protein cheese made with live and active cultures to support a healthy microbiome that’s easy to spread and contains no added salt or sugar.
Prep Time: 35 mins Servings: 6-8Ingredients
- 2 celery sticks
- 5 ears corn, shucked
- 4 cloves garlic, minced
- 1/2 tsp. parsley, dried
- 2 Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1/4 tsp. fresh thyme, minced
- 1/2 yellow onion, large
- 4 large zucchini
- 1-2 tbsp. extra-virgin olive oil
- 5 cups low-sodium veggie broth
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 1/4 tsp. sea salt
- 1/2 tsp. smoked paprika
- 2 cups Lowfat Plain Kefir
- *or use our Whole Milk Plain Kefir*
- 1/2 cup all-purpose flour (use gluten-free if needed)
- 1/2 cup Unsalted Kefir Butter
Directions
- Cut celery, potatoes, onion, garlic, and zucchini and put into one pot on low heat with a little bit of olive oil. We used an Instapot to cook in a faster time but you can use a regular pot over stove-top or throw all ingredients into a slow-cooker.
- Add the corn to the pot, then add the parsley and thyme into the pot along with the black pepper, cayenne, salt, and paprika.
- Add veggie broth and let cook on medium heat until the corn, potatoes, and zucchini are all softened - test with fork. If using an Instapot, shut the lid and cook on soup for 45 minutes (set 4-5 hours for a slow-cooker).
- Add in the Lifeway Plain Kefir, and stir until soup is fully coated. The chowder has a pretty thin consistency, so make a rue using the flour and Lifeway Kefir Butter. In a low head pan, cook down the flour and butter until it becomes a thick consistency and add to the chowder. Once the rue is added, stir until it becomes a thicker consistency.
- Scoop into dishes and serve. Enjoy!
- Serve with croutons or toasted bread of choice.
