Summer Corn Zucchini Chowder (Printable)
Creamy corn and zucchini chowder with tender potatoes in a rich, herb-infused broth. A comforting summer soup.
# 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
# How to make it:
01 - Heat olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables are softened and the onions become translucent.
02 - Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
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 boil. Reduce the heat to low and simmer for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Remove approximately 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 combine.
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.
07 - Taste the chowder and adjust the salt and pepper as needed to suit your preference.
08 - Ladle the chowder into bowls and garnish each serving with freshly chopped chives or parsley. Serve hot.
# Expert Tips:
01 -
- This chowder tastes like summer in a bowl but eats like a comforting winter hug, which is a rare and wonderful thing.
- Blending just a portion of the soup gives you that luxurious creamy texture without a single drop of heavy cream.
02 -
- Boiling the soup after adding milk will cause it to separate and look curdled, so keep the heat low and gentle at the end.
- Blending hot soup in a countertop blender can cause pressure to build up and splatter, so remove the center cap of the lid and cover it with a towel.
03 -
- Run your knife down the center of each corn kernel after cutting them off the cob to release even more of the milky starch that naturally thickens the chowder.
- Toast the dried thyme in the hot oil for about thirty seconds before adding any vegetables to bloom its essential oils and double its flavor impact.