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Creamy Summer Corn and Zucchini Chowder

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A comforting and vibrant chowder made with fresh corn and zucchini in a creamy broth, perfect for summer dining.

Ingredients

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  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion (about ½ large onion)
  • 2 celery ribs, chopped (â…“ cup)
  • 1 medium carrot, peeled and chopped (½ cup)
  • 2 garlic cloves, minced
  • ½ tsp dried thyme
  • 2 medium (1 lb) russet potatoes, peeled & diced into ½-inch cubes
  • 4 cups vegetable stock or water
  • 1 bay leaf
  • 4 ears of sweet corn, kernels cut from cob (about 2¾ cups)
  • 1 medium zucchini, diced (about 1½ cups)
  • 1 cup half-and-half (or a vegan substitute like soy or coconut cream)
  • Kosher salt & fresh-ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Optional: a pinch of smoked paprika or cayenne pepper

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until it shimmers.
  2. Add the chopped onion, celery, carrot, garlic, and dried thyme. Sauté until the vegetables soften, about 5 minutes.
  3. Toss in the diced russet potatoes, followed by the vegetable stock or water and the bay leaf. Bring to a gentle simmer.
  4. Reduce heat to medium and cook for 8–10 minutes until the potatoes are partially tender.
  5. Add the fresh corn kernels and diced zucchini, seasoning generously with salt and pepper. Simmer for another 8–12 minutes until all vegetables are tender.
  6. Discard the bay leaf, then transfer about 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot.
  7. Gently stir in half-and-half (or vegan cream), and heat through without boiling. Adjust seasoning as needed.
  8. Ladle into bowls, sprinkle with chopped parsley, and enjoy hot.

Notes

This chowder can be made vegan by using plant-based cream. It can also be frozen for up to three months.

Nutrition

Find it online: https://onebrit.com/creamy-summer-corn-and-zucchini-chowder/