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
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
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)
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.
