Description
A creamy, comforting vegetarian chowder packed with sweet summer corn, tender zucchini, and Yukon Gold potatoes. This easy, crowd-pleasing soup is light yet satisfying—perfect for weeknight dinners or summer gatherings.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 celery stalks, diced (about 1/2 cup)
- 1 medium carrot, diced (about 1/2 cup)
- 4 ears fresh corn, kernels sliced off (about 2 cups) or 2 cups frozen corn
- 2 medium zucchini, diced (about 3 cups)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 4 cups vegetable broth
- 1 cup whole milk (or oat/almond milk for dairy-free)
- 1/2 cup heavy cream (optional, or coconut cream for vegan)
- 3/4 cup shredded cheddar cheese (optional, or vegan cheese alternative)
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Juice of 1 lemon
- Optional toppings: crusty bread or oyster crackers, more shredded cheddar, sliced green onions
Instructions
- Wash and dice the onion, celery, carrot, zucchini, and potatoes into small, even pieces (about 1/2-inch cubes). Slice corn kernels off the cob if using fresh.
- In a large soup pot over medium heat, melt butter with olive oil. Add diced onion, celery, and carrot. Cook, stirring occasionally, until veggies are softened and onions are translucent, about 5 minutes.
- Stir in minced garlic, smoked paprika, and thyme leaves. Cook for 1 minute, just until fragrant.
- Add corn kernels, zucchini, and diced potatoes. Sprinkle with salt and black pepper. Stir to coat the veggies in the aromatic oil.
- Add vegetable broth. Increase heat to high and bring to a gentle boil. Once boiling, reduce heat to medium-low and let simmer, uncovered, for 15–20 minutes, until potatoes are fork-tender.
- Using an immersion blender, blend about 1/3 of the soup directly in the pot for creaminess. (Or carefully blend 2 cups in a regular blender and return to the pot.)
- Pour in milk and heavy cream. Add shredded cheddar cheese, stirring until melted and smooth. Simmer on low for 5 minutes more.
- Squeeze in lemon juice and stir in chopped parsley. Taste and adjust seasoning as needed.
- Ladle chowder into bowls. Top with extra parsley, cheddar, or crackers if desired. Serve hot.
Notes
For vegan or dairy-free, use plant-based milk and cheese, and coconut cream if desired. Yukon Gold potatoes help thicken the chowder without flour. Don’t over-blend; leave some chunky veggies for texture. Add more broth or milk if too thick, or simmer longer if too thin. Fresh corn is best, but frozen works well. Chowder tastes even better the next day and freezes well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 320
- Sugar: 9
- Sodium: 700
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 39
- Fiber: 6
- Protein: 9
Keywords: summer chowder, corn chowder, zucchini chowder, vegetarian soup, creamy chowder, easy dinner, gluten-free, summer recipe, garden vegetables, comfort food