Description
This creamy, vibrant chowder captures the essence of summer with fresh corn and tender zucchini. It’s a light yet satisfying meal perfect for any warm weather day.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 medium potato (Russet or Yukon Gold), peeled and diced
- 4 cups vegetable broth (low sodium preferred)
- 1 tsp dried thyme
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 4–5 ears fresh corn (about 3 cups kernels), removed from cob
- 1 cup unsweetened plant-based milk (almond or oat) or dairy milk
- Fresh chives or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
- Add diced zucchini and potato. Cook for 3-5 minutes, stirring occasionally, to slightly soften.
- Pour in vegetable broth, dried thyme, salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Stir in fresh corn kernels and milk. Cook uncovered for another 5-7 minutes, or until corn is tender-crisp.
- Carefully transfer about 2-3 cups of the chowder (mostly solids) to a blender and blend until completely smooth. Alternatively, use an immersion blender to blend about half of the soup directly in the pot until desired consistency is reached. Return blended portion to the pot and stir well.
- Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh herbs if desired. Serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins