Description

This Summer Corn and Zucchini Chowder is a delicious and wholesome soup perfect for warm weather. It features fresh vegetables like corn, zucchini, and potatoes cooked in a creamy, dairy-free base made with almond milk. This chowder is easy to prepare, packed with flavors from herbs and sautéed aromatics, and can be enjoyed as a light yet satisfying meal.

Ingredients

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

Seasonings & Herbs

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

Liquids & Others

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 Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
Add Seasonings & Potatoes: Stir in the diced Yukon Gold potatoes, salt, black pepper, and dried thyme. Cook for an additional 2 to 3 minutes to allow the flavors of the seasonings to develop.
Simmer Potatoes: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 10 to 12 minutes until the potatoes are fork-tender.
Add Corn and Zucchini: Stir in the corn kernels and diced zucchini. Simmer the chowder uncovered for another 7 to 8 minutes until the zucchini is tender but still holds its shape.
Thicken the Chowder: In a small bowl, whisk together the all-purpose flour and unsweetened almond milk until smooth. Pour this mixture into the pot and stir well. Allow the chowder to simmer for 5 more minutes until it thickens slightly.
Adjust and Serve: Taste the chowder and adjust seasoning if necessary. Ladle into bowls, garnish with freshly chopped parsley if desired, and serve warm.

Notes

For a richer chowder, substitute almond milk with cream or coconut milk.
Use frozen corn if fresh ears are not available; thaw before adding.
Gluten-free flour can be used to make the chowder gluten-free.
To make the chowder vegan, ensure the vegetable broth and milk substitute are plant-based.
This chowder can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.