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There’s something soulful about a bowl of hot chowder. The creamy texture, the sweetness of corn, the earthiness of zucchini, and the mild savoriness of potatoes come together like a warm hug on a chilly day. This Zucchini Corn Chowder is more than just a recipe it’s a way to bring comfort to your evenings and nutrition to your body. Whether you’re serving it for family dinners, making a batch for the week ahead, or cozying up with it on a rainy afternoon, you’ll find this dish irresistible.
Why You’ll Love This Zucchini Corn Chowder
Life can be hectic, but meals like this remind you to slow down. The aroma of onions caramelizing, the gentle simmer of fresh veggies, and the creamy finish make cooking feel less like a chore and more like a ritual. This chowder is:
- Dairy-free: Perfect for plant-based eaters or those avoiding dairy.
- Healthy and hearty: Packed with vitamins, minerals, and fiber.
- Customizable: You can adjust seasoning or add extra garnishes to suit your taste.
- Quick to prepare: Ready in under 30 minutes.
Hearty Zucchini Corn Chowder Ready in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy, dairy-free zucchini corn chowder made with fresh vegetables, almond milk, and nutritional yeast for a comforting, healthy meal.
Ingredients
- 1–2 tablespoons olive oil or water for oil frying
- 1 medium onion, diced (¼”)
- 3 small-medium potatoes, peeled and diced (¼” cubes)
- 4 cups water
- 2 vegetable bouillon cubes
- Pinch of salt to taste
- ½ teaspoon white pepper
- 1 medium-large zucchini, diced (¼” cubes)
- 1⅓ cups corn kernels canned
- 1 cup almond milk (dairy free, usually almond milk)
- ¼ cup nutritional yeast or shaved parmesan
Instructions
1. Over medium-high heat, heat oil and onion in a large pot.
2. Stir until diced onion is translucent and lightly golden.
3. Stir the potato until coated with oil and onion.
4. Add water, vegetable bouillon, salt, and white pepper.
5. Cover with lid slightly ajar and bring to a gentle boil. Then simmer for 10 minutes.
6. Add diced zucchini and corn kernels, bring to a soft boil, then simmer 10 minutes with lid ajar.
7. Turn off heat and let stand 5 minutes.
8. Transfer 3 cups of chunky chowder to blender and blend 1 minute until creamy. Keep blender spout open to release heat.
9. Return blended chowder to pot, stir in almond milk and nutritional yeast.
10. Serve warm, topped with extra corn kernels, shredded raw zucchini, and smoked paprika.
Notes
Use water instead of oil for water frying to reduce fat.
You can substitute almond milk with any other dairy-free milk.
Add smoked paprika for extra smoky flavor.
Store leftovers in airtight container up to 4 days or freeze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Zucchini Corn Chowder
Here’s what you’ll need for this perfect comfort dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil or water | 1–2 tbsp | For sautéing (use water for oil-free cooking) |
| Onion, diced (¼”) | 1 medium | Adds sweetness and depth |
| Potatoes, diced (¼” cubes) | 3 small-medium | Peeled and washed |
| Water | 4 cups | Cooking liquid |
| Vegetable bouillon cubes | 2 | Base flavor |
| Salt | Pinch | To taste |
| White pepper | ½ tsp | Mild peppery spice |
| Zucchini, diced (¼” cubes) | 1 medium–large | Freshness and texture |
| Corn kernels | 1⅓ cups | Canned or fresh |
| Almond milk | 1 cup | Dairy-free, or use preferred milk |
| Nutritional yeast or shaved parmesan | ¼ cup | Adds cheesy umami note |
Step-by-Step Cooking Instructions
1. Prepare the Base
- Heat olive oil (or water for water sauté) in a large pot over medium-high heat.
- Add diced onion and stir until translucent and lightly golden.
2. Add the Potatoes
- Stir through diced potatoes until coated with the onion and oil.
- Pour in water, vegetable bouillon, salt to taste, and white pepper.
- Cover pot with lid slightly ajar and bring to a gentle boil.
- Reduce heat to medium-low and simmer for 10 minutes.
3. Add Zucchini and Corn
- Stir in diced zucchini and corn kernels.
- Bring to a gentle boil again, then simmer with lid ajar for another 10 minutes.
- Turn off heat & let chowder stand for 5 minutes.
4. Blend for Creaminess
- Transfer 3 cups of chunky chowder to blender. Keep blender spout open to release steam.
- Blend for 1 minute until creamy.
- Return blended chowder to pot and stir in almond milk and nutritional yeast.
5. Serve and Garnish
- Serve warm, topped with extra corn kernels, freshly shredded zucchini, and smoked paprika.
Tips for Perfect Zucchini Corn Chowder
- For thicker chowder: Reduce added milk or blend more of the soup.
- For a richer flavor: Replace part of the water with vegetable stock.
- Make ahead friendly: Store in an airtight container in the fridge for up to 4 days.
- Freeze for later: Portion into freezer-safe containers and store up to 2 months.
- Add herbs: Fresh parsley, thyme, or dill can enhance flavor.
FAQ – Zucchini Corn Chowder
Q: Can I use frozen corn?
Yes, simply thaw before adding to avoid cooling the soup too much.
Q: Can this be made gluten-free?
Absolutely. This chowder is naturally gluten-free.
Q: What other vegetables can I add?
Carrots, leeks, or celery can be added for extra flavor.
Q: Can I make it spicier?
Add diced chili or a pinch of cayenne pepper while cooking.
Conclusion
This Zucchini Corn Chowder is your answer to wholesome comfort food that’s easy, quick, and endlessly adaptable. You bring together simple ingredients to create something deeply satisfying. Pour it into a warm bowl, breathe in the aroma, and let each spoonful remind you that nourishing food doesn’t have to be complicated.