Summer Corn Zucchini Chowder (Printable)
Creamy chowder bursting with sweet corn, tender zucchini, and hearty potatoes for a comforting summer meal.
# What You Need:
→ Vegetables
01 - 3 cups fresh corn kernels (about 4 ears)
02 - 2 medium zucchini, 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 and 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 and Garnish
14 - 2 tablespoons olive oil or unsalted butter
15 - 2 tablespoons fresh chives or parsley, chopped
# Steps:
01 - Heat olive oil or butter in a large soup pot over medium heat. Add diced onion, celery, and carrots, and sauté for 5 minutes until the vegetables have softened and the onions turn translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Add the cubed potatoes, diced zucchini, and corn kernels to the pot. Sprinkle in the dried thyme, salt, black pepper, and smoked paprika, stirring to coat everything evenly.
04 - Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 to 18 minutes, or until the potatoes are fork-tender.
05 - Carefully ladle out about 2 cups of the chowder and blend until smooth using a countertop blender or immersion blender. Return the puréed mixture back into the pot and stir to combine, creating a creamy, thickened base.
06 - Pour in the milk and gently simmer for another 5 minutes to bring everything together. Do not allow the soup to come to a full boil after adding the milk.
07 - Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish each serving with freshly chopped chives or parsley.
# Expert Advice:
01 -
- Sweet corn and earthy zucchini together hit a flavor note that feels indulgent without weighing you down in summer heat.
- Partially blending the soup gives you that velvety chowder texture without heavy cream or flour.
- Everything cooks in one pot and reheats beautifully for lunches the next day.
02 -
- Never let the soup boil after adding milk because high heat causes the proteins to seize and the texture turns grainy instead of silky.
- Removing only part of the soup to blend is the trick since you want tender chunks of potato and corn remaining for that hearty chowder bite.
- If the chowder sits in the fridge overnight it thickens considerably, so stir in a splash of broth or water when reheating.
03 -
- Run the back of your knife down each scraped cob to extract the milky starch hidden in the base of the kernels, which is the secret to a naturally thick broth.
- Toast the dried thyme in the warm oil for about 30 seconds before adding vegetables because blooming dried herbs in fat releases oils you never get otherwise.