Summer Corn Zucchini Chowder (Printer-friendly)
Creamy vegetarian chowder with sweet corn, zucchini, and golden potatoes in a rich, herb-kissed broth.
# 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 become 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. Stir in the dried thyme, salt, black pepper, and smoked paprika, tossing everything to coat evenly.
04 - Pour in the vegetable broth and bring the mixture to a rolling boil. Reduce the heat to medium-low and simmer gently for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Remove approximately 2 cups of the chowder and transfer to a countertop blender or blend directly with an immersion blender until completely smooth. Return the puréed mixture back to the pot and stir to incorporate, creating a rich, creamy base.
06 - Stir in the milk and let the chowder simmer gently for another 5 minutes. Do not allow the soup to boil once the milk has been added to prevent curdling.
07 - Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with freshly chopped chives or parsley before serving hot.
# Expert Advice:
01 -
- It uses the best of summer produce in one pot, so you can justify buying way too much corn at the farmers market.
- The partial blending trick gives you that luxurious creamy texture without a drop of heavy cream.
- It comes together fast enough for a weeknight dinner but feels special enough for guests.
02 -
- Never let the soup boil after adding milk or it will curdle and look broken, which is disheartening after all that chopping.
- Blending only a portion rather than the whole pot preserves those satisfying chunks of potato and corn.
03 -
- Run your knife down the cob over a bowl to catch every last kernel and all that sweet starchy milk hidden in the rows.
- Frozen corn works perfectly fine when fresh is not available, just thaw and drain it first.