Summer Corn Zucchini Chowder (Printable)
Creamy corn and zucchini chowder with tender potatoes, fresh herbs, and smoky paprika in a rich vegetable broth.
# What You’ll Need:
→ Vegetables
01 - 3 cups fresh corn kernels (about 4 ears, or frozen equivalent)
02 - 2 medium zucchini, diced
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 1 celery stalk, diced
07 - 2 medium Yukon gold potatoes, peeled and chopped
→ Liquids
08 - 4 cups low-sodium vegetable broth
09 - 1 cup whole milk or unsweetened plant-based milk
10 - 2 tablespoons olive oil
→ Herbs & Seasonings
11 - 1 teaspoon kosher salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 2 tablespoons fresh chives, chopped (for garnish)
16 - 2 tablespoons fresh flat-leaf parsley, chopped (for garnish)
→ Optional Garnish
17 - 1/4 cup shredded Parmesan or vegan cheese (for garnish)
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to let it brown.
03 - Add the corn kernels, diced zucchini, and chopped potatoes to the pot. Season with salt, black pepper, smoked paprika, and dried thyme. Cook for 5 minutes, stirring occasionally, to allow the seasonings to coat the vegetables evenly.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are fork-tender.
05 - Using an immersion blender, blend a portion of the chowder directly in the pot to create a creamy, thickened base while leaving some vegetables whole for a hearty texture. Alternatively, transfer about 2 cups of the chowder to a standard blender, purée until smooth, and return it to the pot.
06 - Stir in the milk and heat gently for 2 to 3 minutes until warmed through. Do not allow the chowder to boil after adding the milk.
07 - Taste the chowder and adjust salt and pepper as needed. Ladle into warmed bowls and garnish with fresh chives, parsley, and shredded Parmesan or vegan cheese if desired. Serve hot.
# Expert Tips:
01 -
- The partial blending trick gives you that rich chowder texture without a drop of heavy cream weighing it down.
- It converts even the most stubborn zucchini skeptics into fans because the squash practically melts into the broth.
- You can pull it together on a weeknight with nothing more than a knife, a pot, and about forty five minutes of your evening.
02 -
- Do not skip the partial blending step because that is what transforms a basic vegetable soup into a proper chowder with real body and richness.
- Add the milk at the very end and never let it come to a full boil afterwards or the texture will break and look curdled.
- Dice all your vegetables to a similar size so everything cooks evenly and you do not end up with some pieces mushy while others are still crunchy.
03 -
- Slice the corn kernels off the cob into a wide shallow bowl instead of a cutting board to keep them from bouncing all over your kitchen counter.
- Reserve a small handful of raw corn kernels to stir in at the very end for bursts of fresh crunch that contrast the creamy base beautifully.