Description
A cozy, creamy summer chowder bursting with fresh corn, zucchini, potatoes, and savory aromatics—perfect comfort in a bowl.
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (about ½ large onion)
- 2 celery ribs, chopped (⅓ cup)
- 1 medium carrot, peeled + chopped (½ cup)
- 2 garlic cloves, minced
- ½ tsp dried thyme
- 2 medium (1 lb) russet potatoes, peeled & diced into ½‑inch cubes
- 4 cups vegetable stock or water
- 1 bay leaf
- 4 ears of sweet corn, kernels cut from cob (about 2¾ cups)
- 1 medium zucchini, diced (about 1½ cups)
- 1 cup half‑and‑half (or vegan substitute like soy or coconut cream)
- Kosher salt & fresh-ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Optional: pinch of smoked paprika or cayenne pepper
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
- Add onion, celery, carrot, garlic, and thyme. Sauté until vegetables soften, about 5 minutes.
- Add potatoes, vegetable stock or water, and bay leaf. Bring to a simmer, then reduce heat to medium and cook for 8–10 minutes until potatoes are partially tender.
- Add corn kernels and zucchini; season with salt and pepper. Simmer another 8–12 minutes until all vegetables are tender.
- Discard bay leaf. Transfer about 2 cups of the chowder into a blender or food processor and puree until smooth. Stir the puree back into the pot.
- Stir in half‑and‑half (or vegan cream). Heat through gently—do not boil. Adjust seasoning with salt, pepper, and optional paprika or cayenne.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- For a vegan version, use plant-based cream like coconut or soy and skip any dairy.
- Frozen corn can be used if fresh is unavailable—no need to thaw.
- Substitute russet potatoes with red or baby gold potatoes (no peeling needed). Cauliflower is a great low‑carb alternative.
- Leftovers last up to 5 days in the refrigerator; reheat gently with a splash of liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
