Summer Corn Zucchini Chowder (Printer-friendly)

Creamy corn and zucchini chowder with tender potatoes, simmered in a savory vegetable broth with fresh herbs.

# What You 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

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until the vegetables have softened.
02 - Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Stir in the cubed potatoes, diced zucchini, and corn kernels. Sprinkle 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 boil. Once boiling, reduce the heat to low and simmer for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Carefully remove about 2 cups of the chowder and blend until smooth using a countertop blender or immersion blender. Return the puréed mixture back to the pot and stir to incorporate, creating a creamy base.
06 - Stir in the milk and let the chowder simmer gently for another 5 minutes. Do not bring to a full boil once the milk has been added to prevent curdling.
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 decided to get cozy, sweet corn meeting creamy broth in a way that feels indulgent without being heavy.
  • The partial blending trick gives you that restaurant quality velvety texture without sacrificing the satisfying bites of whole vegetables.
02 -
  • Do not walk away while the garlic cooks because sixty seconds of distraction will give you bitter garlic and there is no fixing that once it happens.
  • The partial blending method is the entire secret to this recipe, giving you luxurious creaminess while keeping real vegetable texture in every spoonful.
03 -
  • Run the back of your knife down each scraped corn cob to extract the starchy milk hidden in the bases, then add that liquid straight to the pot for natural thickening.
  • Let the chowder rest off the heat for ten minutes before serving because that brief rest allows the flavors to deepen and the texture to settle into its creamiest state.

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