Description
This comforting Corn and Zucchini Chowder is a creamy, flavorful soup packed with fresh vegetables including sweet corn, tender zucchini, and hearty potatoes. Made with a vegetable broth base and thickened with almond milk and flour, it offers a delicious and satisfying dish perfect for any season, especially when using fresh, seasonal produce.
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
Liquids
- 3 ½ cups vegetable broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 tablespoon olive oil
Seasonings & Thickeners
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour (or gluten-free alternative)
- 1 tablespoon chopped fresh parsley for garnish (optional)
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 5–6 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Add Potatoes and Seasonings: Stir in the diced potatoes, salt, black pepper, and dried thyme. Cook for 2–3 minutes to help release the flavors of the seasonings.
- Pour in Broth and Simmer: Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10–12 minutes until the potatoes are fork-tender.
- Add Corn and Zucchini: Stir in the fresh or frozen corn kernels and diced zucchini. Continue to simmer uncovered for 7–8 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 almond milk until smooth with no lumps. Pour this mixture into the pot and stir well to combine. Allow the chowder to simmer for another 5 minutes until it thickens slightly.
- Taste and Serve: Taste the chowder and adjust the seasoning with more salt or pepper if desired. Ladle into bowls, garnish with fresh chopped parsley if using, and serve warm.
Notes
- Use fresh seasonal corn for the best flavor; substitute with frozen corn if fresh is unavailable.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Almond milk can be substituted with any preferred milk; use unsweetened to keep flavors balanced.
- If you prefer a richer chowder, you can add a splash of coconut milk or cream towards the end.
- For added protein, consider stirring in cooked beans or shredded chicken after thickening.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
