Summer Corn Zucchini Chowder (Printable)
Creamy chowder loaded with sweet corn, tender zucchini, and golden potatoes for a comforting summer meal.
# What You'll Need:
→ Vegetables
01 - 3 cups fresh corn kernels (about 4 ears)
02 - 2 medium zucchinis, 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 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon smoked paprika (optional)
→ Finish & Garnish
14 - 2 tablespoons olive oil or unsalted butter
15 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - In a large pot, heat olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables have softened and the onions turn translucent.
02 - Add the minced garlic to the pot 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. Sprinkle in the dried thyme, salt, black pepper, and smoked paprika. Stir well to coat all the vegetables evenly with the seasonings.
04 - Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Carefully ladle out 2 cups of the chowder and transfer to a countertop blender or use an immersion blender directly in the pot. Blend until completely smooth, then return the purée to the pot and stir to incorporate. This creates a creamy, thickened base while retaining chunks of vegetables for texture.
06 - Stir in the milk and let the chowder simmer gently for another 5 minutes. Do not allow it to boil once the milk has been added, as this can cause curdling or separation.
07 - Taste the chowder and adjust the salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped chives or parsley before serving hot.
# Expert Tips:
01 -
- It tastes like summer in a bowl, sweet and golden, but fills you up like proper comfort food should.
- Blending just a portion of the soup gives you that creamy chowder texture without a single drop of heavy cream.
02 -
- Do not skip the blending step since that is the entire secret to a chowder that feels rich and velvety without any cream or flour.
- If you add the milk and then crank the heat to a boil it will separate and look broken, so keep it low and gentle at the end.
03 -
- Frozen corn works perfectly fine when fresh is not available, just thaw it first and pat it dry so you do not water down the broth.
- For a richer finish without cream, stir in a dollop of sour cream or a spoonful of mascarpone right before serving.