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Zucchini and Corn Chowder

Corn Chowder 1_Square

Makes 6 Servings | Prep time: 10 minutes | Cook time: 30-35 min

Nutritional Info | Calories: 425 | Protein: 30 | Fat: 22 | Carbs: 35

Dairy-Free, Gluten-Free


  • 1 1/2 lb. chicken breasts
  • 1 medium potato
  • 1 can sweet corn
  • 2 medium zucchini, diced
  • ½ yellow onion, diced
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • ½ tsp. dried thyme
  • 3 cups water
  • 1 bay leaf
  • 1 can (12 oz.) full-fat coconut milk
  • 1 Tbsp. coconut oil
  • Salt and pepper to taste
  • Pinch of cayenne, optional


  1. In a medium sauce pan, saute chicken breasts until cooked through. Set aside to cool.
  2. In a large pot, add onion, corn, carrots, garlic, and 1/2 Tbsp. of coconut oil and salt, pepper and thyme. Cook until vegetables soften, about 5 minutes.
  3. Add potatoes, zucchini, water, coconut milk and bay leaf. Raise the heat until the mixture begins to simmer, lower heat and simmer for 20 minutes.
  4. Remove the bay leaf from the mixture. Then separate about 2 cups of the mixture and place in a food processor. Puree until smooth, then return to the pot.
  5. Grab the chicken breasts and shred, either by hand or two forks. Add chicken to the pot and stir, so the chowder is will mixed.
  6. Let cool, and enjoy!


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