Description

This Summer Corn and Zucchini Chowder is a delicious and wholesome vegetable soup perfect for warm weather. Featuring fresh corn, tender zucchini, and a medley of sautéed vegetables, this creamy chowder is lightly thickened with almond milk and flour for a comforting yet light meal. It’s easy to make on the stovetop and delivers a rich blend of flavors with fresh herbs and spices.

Ingredients

Scale

Vegetables

1 medium yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 large zucchini, diced
2 ears fresh corn, kernels cut from the cob (or 1 ½ cups frozen corn)
2 medium Yukon Gold potatoes, peeled and diced

Spices & Herbs

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley for garnish (optional)

Liquids & Other Ingredients

1 tablespoon olive oil
3 ½ cups vegetable broth
1 cup unsweetened almond milk (or any milk of choice)
2 tablespoons all-purpose flour (or gluten-free alternative)

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Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5–6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
Add potatoes and seasonings: Stir in the diced potatoes, salt, black pepper, and dried thyme. Cook for 2–3 minutes to release and deepen the flavors of the seasonings.
Simmer with broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover the pot, and cook for 10–12 minutes until the potatoes are tender when pierced with a fork.
Add corn and zucchini: Stir in the fresh corn kernels and diced zucchini. Continue to simmer uncovered for 7–8 minutes until the zucchini is tender but still holds its shape.
Thicken chowder: In a small bowl, whisk together the all-purpose flour and almond milk until smooth. Gradually pour this mixture into the pot while stirring. Let the chowder simmer for an additional 5 minutes until it slightly thickens.
Finish and serve: Taste and adjust the seasoning as needed. Ladle the chowder into bowls, garnish with chopped fresh parsley if desired, and serve warm for a comforting and fresh summer meal.

Notes

You can substitute almond milk with any milk of your choice for creaminess, such as dairy or oat milk.
For a gluten-free chowder, use a gluten-free flour blend instead of all-purpose flour.
If fresh corn is not in season, frozen corn works perfectly as a substitute.
To make the chowder vegan, ensure the vegetable broth used is plant-based.
Adjust the thickness of the chowder by varying the amount of flour and milk mixture as preferred.