This Comforting Corn and Zucchini Chowder is a nourishing blend of fresh vegetables, aromatic spices, and a rich broth base. It’s the ultimate comfort meal that’s perfect for cozy evenings, chilly fall nights, or whenever you’re craving something warm, wholesome, and satisfying.

Why You’ll Love This Recipe

Packed with fresh, seasonal vegetables
Naturally creamy without needing heavy cream
Flexible for dairy-free or vegetarian diets
Quick and easy one-pot meal
Perfect for meal prep and reheating
Comfort food that’s actually good for you
Made with pantry staples and fresh produce
Can be blended smooth or kept chunky
Family-friendly and kid-approved
Ready in under an hour

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons grass-fed butter, ghee, unrefined organic coconut oil, tallow, or avocado oil
1 large sweet onion, diced
4 carrots, peeled and diced
4 celery ribs, diced
2 large russet potatoes (or white sweet potatoes), peeled and diced
4 cloves fresh garlic, minced
4 ears fresh corn kernels, cut from the cob (or 2 cups frozen organic corn)
4 medium or 2 large zucchini and/or summer squash, chopped
4 cups vegetable broth (or chicken bone broth)
2 cups unsweetened milk of choice
2 teaspoons turmeric
1 teaspoon smoked paprika
Sea salt and black pepper, to taste
Fresh thyme or Italian parsley to garnish

Directions

Sauté Vegetables
Heat butter or oil in a large stockpot over medium-high heat. Add onion, carrots, celery, potatoes, and garlic. Sauté for 5–7 minutes or until vegetables begin to soften, stirring often.
Add Corn and Zucchini
Stir in corn and zucchini (or summer squash). Mix to combine.
Simmer the Chowder
Pour in the broth and milk. Add turmeric, smoked paprika, salt, and black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes until the vegetables are tender.
Blend for Creaminess
Carefully ladle half of the chowder into a blender and blend until smooth. Return to the pot and stir to combine with the remaining chunky soup. Simmer for another 3–5 minutes.
Garnish and Serve
Serve hot, garnished with fresh thyme or chopped Italian parsley.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add protein: Mix in shredded rotisserie chicken or cooked white beans for extra protein.
Spicy kick: Add a pinch of cayenne or a chopped jalapeño when sautéing vegetables.
Vegan version: Use coconut oil and plant-based milk and broth.
Extra veggies: Stir in chopped spinach or kale at the end for added greens.
Cheesy option: Stir in shredded cheddar or nutritional yeast for a cheesy flavor.

Storage/Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stove over medium heat, stirring occasionally, or microwave in 1-minute increments until heated through. Add a splash of broth or milk to loosen if needed.

FAQs

What kind of potatoes work best in this chowder?

Russet potatoes or white sweet potatoes are ideal because they soften nicely and help thicken the chowder.

Can I use frozen corn instead of fresh?

Yes, frozen corn is a great substitute and works just as well in this recipe.

How do I make this chowder completely vegan?

Use a plant-based oil, vegetable broth, and non-dairy milk like almond or oat milk.

Can I blend the entire soup?

Absolutely! If you prefer a silky smooth chowder, blend the whole pot instead of just half.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your broth and milk are certified gluten-free.

Can I make this in advance?

Yes, it stores and reheats beautifully, making it perfect for meal prep or make-ahead meals.

What’s the best way to thicken the chowder?

Blending a portion of the soup with the starchy potatoes is enough to naturally thicken it without flour or cream.

What milk works best for a creamy texture?

Unsweetened almond milk, oat milk, or even canned coconut milk all create a rich and creamy texture.

Can I add cheese?

Yes, for a cheesy chowder, stir in shredded cheddar, Monterey Jack, or even Parmesan at the end.

How do I keep the zucchini from getting mushy?

Don’t overcook it—add it with the corn and only simmer for 20 minutes to keep the texture intact.

Conclusion

This Comforting Corn & Zucchini Chowder is the perfect balance of cozy and healthy. With its rich, golden broth and hearty vegetables, it’s a nourishing dish that’s easy to make and impossible to resist. Whether you serve it on its own or with crusty bread, this chowder is sure to become a favorite in your seasonal rotation.

Comforting Corn & Zucchini Chowder

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy and hearty Corn & Zucchini Chowder is packed with fresh veggies and spices, making it the perfect comforting meal for a chilly day. It’s simple, wholesome, and incredibly satisfying!

Instructions

Sauté Vegetables: Heat the butter (or oil) in a large stockpot over medium-high heat. Add the onion, carrots, celery, potatoes, and garlic, sautéing for about 5-7 minutes or until softened, stirring frequently.
Add Corn & Zucchini: Stir in the corn and zucchini (or summer squash). Mix well.
Simmer: Add the broth, milk, turmeric, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 20 minutes.
Blend Part of the Soup: After 20 minutes, ladle about half of the chowder into a blender and blend until smooth. Return it to the pot and stir to combine. Let it simmer for an additional 3-5 minutes.
Garnish & Serve: Garnish with fresh thyme or Italian parsley and serve hot!

Notes

Serving Suggestions:
Enjoy it with some warm crusty bread or a side of salad for a full meal.
For extra creaminess, you can add a dollop of sour cream or Greek yogurt before serving.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 8g
Sodium: 500mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 4g
Cholesterol: 10mg