Summer Corn Zucchini Chowder (Printable)
Creamy chowder loaded with sweet summer corn, tender zucchini, and golden potatoes in a rich, velvety broth.
# What You'll Need:
→ Vegetables
01 - 3 cups fresh corn kernels, cut from about 4 ears
02 - 2 medium zucchini, diced into ½-inch pieces
03 - 1 medium yellow onion, diced
04 - 2 medium Yukon Gold potatoes, peeled and cubed into ½-inch pieces
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 & Seasonings
10 - 1 teaspoon kosher 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 flat-leaf 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 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 - Stir in the cubed potatoes, diced zucchini, and corn kernels. Sprinkle in the dried thyme, kosher salt, black pepper, and smoked paprika. Toss everything together to coat evenly in the seasonings.
04 - Pour in the vegetable broth and bring the mixture to a rolling boil. Immediately reduce the heat to medium-low and let it simmer uncovered for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Carefully ladle out about 2 cups of the chowder, including solids and broth, into a blender. Blend until completely smooth, then return the purée to the pot. Alternatively, use an immersion blender directly in the pot to purée roughly half of the soup. Stir to combine.
06 - Pour in the milk and stir gently to incorporate. Simmer over low heat for an additional 5 minutes to allow the flavors to meld. Do not let the soup come to a boil after adding the milk to prevent curdling.
07 - Taste the chowder and adjust the salt and pepper as needed. Ladle into warm bowls and garnish generously with fresh chopped chives or parsley before serving.
# Expert Advice:
01 -
- It uses the best of summer produce in one pot without heating up your entire kitchen.
- The partial blending trick gives you that creamy chowder texture without any heavy cream or flour.
- It comes together in under an hour and reheats beautifully the next day for lunch.
02 -
- Blending hot soup in a countertop blender requires holding the lid down with a towel because the steam pressure can blow the lid off and spray soup everywhere.
- Adding milk to a boiling pot is the fastest way to get a curdled mess so always drop the heat to low first.
03 -
- If you want a richer chowder without cream, blend three cups instead of two and the starch from the extra potatoes makes it velvety.
- A squeeze of lemon juice right before serving brightens every flavor and makes people wonder what your secret ingredient is.