Description

This Summer Corn and Zucchini Chowder is a delicious and wholesome soup perfect for warm weather. Featuring fresh seasonal vegetables like corn, zucchini, and Yukon gold potatoes, it’s creamy yet light, made vibrant with herbs and optional Parmesan cheese. Ideal as a comforting lunch or dinner, this chowder is easy to prepare on the stovetop and can be adapted for vegetarian or vegan diets.

Ingredients

Scale

Vegetables

1 small onion, diced
2 cloves garlic, minced
2 medium zucchinis, diced
3 ears fresh corn, kernels removed (or 2 cups frozen corn)
1 large Yukon gold potato, peeled and diced

Liquids & Dairy

2 tablespoons olive oil
4 cups vegetable broth
1/2 cup half-and-half or whole milk
1/4 cup grated Parmesan cheese (optional)

Spices & Herbs

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh basil or chives for garnish

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Instructions

Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, ensuring not to burn.
Add Vegetables and Broth: Add the diced zucchini, corn kernels, and diced potato to the pot. Pour in the vegetable broth and stir in the dried thyme, salt, and black pepper.
Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender and cooked through.
Partially Puree: Use an immersion blender to puree a portion of the soup directly in the pot to create a creamy texture while leaving some chunks for body. Alternatively, transfer 2 cups of soup to a blender, puree, and return it to the pot.
Add Dairy and Cheese: Stir in the half-and-half or whole milk, followed by the grated Parmesan cheese if using. Simmer gently for another 5 minutes to blend flavors.
Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh basil or chives for a fresh finish.

Notes

For a vegan version, omit the Parmesan cheese and substitute half-and-half with a plant-based milk like oat or almond milk.
Add a pinch of smoked paprika or red pepper flakes to give the chowder a subtle spicy kick.
This chowder pairs wonderfully with crusty bread for dipping.