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Corn Zucchini Chowder with Summer Vegetables

Corn Zucchini Chowder With Summer Vegetables – A Cozy, Fresh, and Easy Supper

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Olive oil or butter: For sautéing and flavor.
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 medium carrot, diced (optional but lovely for sweetness and color)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 2 medium zucchini, diced (or 1 zucchini + 1 yellow squash)
  • 3 cups fresh corn kernels (from 4–5 ears) or frozen sweet corn, thawed
  • 2 medium Yukon Gold potatoes, diced (peel optional)
  • 4 cups vegetable broth (or chicken broth)
  • 3/4 cup milk (dairy or unsweetened plant milk)
  • 1/2 cup half-and-half or coconut milk (optional, for extra creaminess)
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • Pinch of red pepper flakes (optional for heat)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives (plus more for garnish)
  • Juice of 1/2 lemon (to brighten at the end)

Instructions
 

  • Prep the vegetables. Dice onion, celery, carrot, bell pepper, zucchini, and potatoes. If using fresh corn, slice kernels off the cobs and scrape the cobs with the back of your knife to catch the sweet “milk.”
  • Sauté the aromatics. Warm olive oil or butter in a large pot over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook 5–7 minutes until softened and fragrant. Stir in garlic and bell pepper; cook 1 minute more.
  • Season early. Add smoked paprika, thyme, and red pepper flakes. Stir for 30 seconds to bloom the spices.
  • Add potatoes and broth. Stir in potatoes and the bay leaf. Pour in broth and bring to a gentle boil. Reduce to a simmer and cook 8–10 minutes until the potatoes are just tender when pierced.
  • Stir in zucchini and corn. Add zucchini and corn (plus any corn “milk” from the cobs). Simmer 6–8 minutes more, just until the zucchini is tender and the corn is plump.
  • Create creaminess. Ladle about 2 cups of the chowder into a blender and blend until smooth, or use an immersion blender for a few quick pulses directly in the pot. Do not over-blend; you want a mix of creamy base and chunky vegetables.
  • Add dairy and finish. Stir in milk and optional half-and-half or coconut milk. Warm gently on low heat without boiling. Season generously with salt and pepper. Add lemon juice and fresh herbs.
  • Taste and adjust. Add more lemon, herbs, or salt as needed. Remove the bay leaf. Serve hot, garnished with extra herbs and a crack of black pepper.