Summer Corn Zucchini Chowder (Print)
Creamy chowder bursting with sweet corn, tender zucchini, and golden potatoes in every spoonful.
# Ingredient List:
→ Vegetables
01 - 3 cups fresh corn kernels (about 4 ears)
02 - 2 medium zucchini, diced
03 - 1 medium yellow onion, diced
04 - 2 medium Yukon gold potatoes, peeled and cubed
05 - 2 celery stalks, diced
06 - 2 medium carrots, diced
07 - 2 cloves garlic, minced
→ Liquids
08 - 4 cups vegetable broth (gluten-free if needed)
09 - 1 cup whole milk or unsweetened plant-based milk
→ Spices & Seasonings
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon smoked paprika (optional)
→ Finish & Garnish
14 - 2 tablespoons olive oil or unsalted butter
15 - 2 tablespoons fresh chives or parsley, chopped
# How-To Steps:
01 - In a large pot, heat olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables are softened and the onions are translucent.
02 - Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Add the cubed potatoes, diced zucchini, and corn kernels to the pot. Stir in the dried thyme, salt, black pepper, and smoked paprika until evenly combined.
04 - Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 to 18 minutes until the potatoes are fork-tender.
05 - Remove 2 cups of the chowder and blend until smooth using a countertop blender or immersion blender. Return the purée to the pot and stir to incorporate, creating a creamy base.
06 - Stir in the milk and simmer gently for another 5 minutes. Do not allow the soup to boil once the milk has been added.
07 - Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh chopped chives or parsley. Serve hot.
# Expert Suggestions:
01 -
- It uses every bit of late summer produce in one pot, so nothing from your garden or farmers market haul goes to waste.
- The half blended, half chunky texture gives you creaminess without needing heavy cream.
- It comes together in under an hour and reheats beautifully for lunch the next day.
02 -
- Do not let the soup boil after adding milk or it will separate and look broken.
- Blending only part of the chowder is what gives it that signature chunky yet creamy texture.
03 -
- Cut the corn off the cobs directly into a wide bowl and use the back of your knife to scrape every bit of starchy milk from each cob into the pot for maximum corn flavor.
- Dice all vegetables roughly the same size so every spoonful gives you a little bit of everything.