Summer Corn Zucchini Chowder (Printable Version)
Creamy corn and zucchini chowder with tender potatoes, fresh herbs, and a velvety blended finish.
# 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 certified if needed
09 - 1 cup whole milk or unsweetened plant-based milk
→ Spices and Seasonings
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon smoked paprika, optional
→ Finish and Garnish
14 - 2 tablespoons olive oil or unsalted butter
15 - 2 tablespoons fresh chives or parsley, chopped
# How to Make It:
01 - Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are 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 vegetables evenly with the seasonings.
04 - Pour in the vegetable broth and bring the mixture to a rolling boil over medium-high heat. Reduce the heat to low, cover partially, and simmer for 15 to 18 minutes until the potatoes are fork-tender.
05 - Carefully ladle 2 cups of the chowder into a countertop blender or use an immersion blender directly in the pot. Purée until completely smooth, then return the blended mixture back into the pot. Stir to combine with the remaining chunky vegetables.
06 - Stir in the milk and gently simmer for an additional 5 minutes to thicken the chowder. Do not allow the soup to come to a full 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 generously with fresh chopped chives or parsley before serving hot.
# Expert Tips:
01 -
- It tastes like summer in a bowl but eats like comfort food, which is a rare and beautiful thing.
- Blending just part of the soup gives you that creamy chowder texture without a cup of heavy cream in sight.
- Everything cooks in one pot and reheats beautifully for lunch the next day.
02 -
- Do not boil after adding the milk or it will break and look curdled instead of silky.
- Blending only part of the soup rather than all of it is what gives you that hearty, chunky chowder personality with a creamy backdrop.
- Frozen corn works beautifully out of season, just thaw it first and pat it dry so you do not add extra water to the pot.
03 -
- Run your knife down the cob over a bowl to catch every last kernel and all the milky corn juice, that liquid is pure flavor.
- A smear of sour cream swirled into each bowl at serving time adds a tangy richness that makes people ask what your secret is.