Summer Corn Zucchini Chowder (Printable Version)

Creamy vegetarian chowder with sweet summer corn and tender zucchini, ready in just 45 minutes.

# Ingredient List:

→ Vegetables

01 - 3 cups fresh corn kernels (about 4 ears, or frozen)
02 - 2 medium zucchini, diced
03 - 1 yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 celery stalk, diced
07 - 2 medium Yukon gold potatoes, peeled and chopped

→ Liquids

08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk or unsweetened plant milk
10 - 2 tablespoons olive oil

→ Herbs & Seasonings

11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 2 tablespoons fresh chives, chopped (for garnish)
16 - 2 tablespoons fresh parsley, chopped (for garnish)

→ Optional

17 - 1/4 cup shredded Parmesan or vegan cheese (for garnish)

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
03 - Add corn kernels, diced zucchini, and chopped potatoes to the pot. Season with salt, black pepper, smoked paprika, and dried thyme. Cook for 5 minutes, stirring occasionally to coat evenly.
04 - Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes or until potatoes are fork-tender.
05 - Using an immersion blender, blend a portion of the chowder directly in the pot to create a creamy base while leaving some vegetables whole for hearty texture. Alternatively, transfer 2 cups to a standard blender, purée until smooth, and return to the pot.
06 - Stir in milk and heat gently for 2 to 3 minutes until warmed through. Do not boil. Taste and adjust salt and pepper as needed.
07 - Ladle into bowls and garnish with fresh chives, parsley, and shredded Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • This chowder reheats beautifully the next day, making it perfect for lazy weekday lunches when cooking feels impossible.
  • The partial blending trick gives you that velvety restaurant quality texture without any heavy cream weighing you down.
  • It uses every bit of summer produce you impulse bought at the market and somehow makes it all work together.
02 -
  • Resist the urge to boil the chowder after adding milk because high heat causes dairy to separate and creates an unappetizing grainy texture.
  • The immersion blender step is where the magic happens, but less is more because overblending turns a charming chunky chowder into a uniform puree.
  • If you freeze leftovers, the potato texture will change slightly, so know that it is best enjoyed fresh or refrigerated for up to 3 days.
03 -
  • Run your knife down the back of each corn cob after cutting off the kernels to scrape out the milky starch, because that liquid is pure concentrated corn flavor that thickens the broth naturally.
  • Let the chowder rest off the heat for 10 minutes before serving because the flavors settle and meld together in a way that makes every spoonful taste more complete.

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