Zucchini corn chowder is a hearty, creamy soup made with sweet corn, tender zucchini, and soft chunks of potato, comfort in a bowl without the cream.

Zucchini corn chowder is a hearty, creamy soup made with sweet corn, tender zucchini, and soft chunks of potato, comfort in a bowl without the cream.

I wanted to share a fantastic recipe for a cozy bowl of hearty zucchini and corn chowder that’s perfect for warming up in the colder months. This recipe uses simple ingredients and no cream to create the ultimate soul-soothing food.

I’ve been a huge fan of chowder ever since I first tried it on the pier in San Francisco many years ago. Recently, I’ve been happily experimenting with different vegan (plant-based) variations. The first recipe I released was a delicious vegan potato corn chowder.

Both recipes are rich and thick and feel indulgent, but when you take a closer look at the ingredients, you’ll find the list is pretty straightforward, dairy-free, and includes an oil-free option.

a bowl of creamy zucchini corn chowder — You'll love each spoonful of this creamy zucchini corn chowder

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

I prefer not to overcook the green zucchini, which is diced small and added to the soup to cook for only 5-6 minutes since it's a soft veggie that cooks easily.

I chose canned corn kernels as I couldn't source good quality fresh corn ears when I created this recipe. Both fresh and canned corn work well for this creamy corn chowder.

If using fresh kernels, I'd add them in with the potatoes for cooking. If you have an abundance of fresh corn, you'll love my popular air fried corn riblets.

With canned corn, I simply toss them in during the last five minutes of cooking with the zucchini after draining and rinsing them.

Any leftover corn kernels can be used to whip up easy corn fritters, which are stupidly simple to make.

Floury potatoes like King Edwards, Coliban, or Russet potatoes are ideal for making chowder because they have a higher starch content resulting in a creamy base when blended with a milk. (I use a dairy-free milk but you can use whatever you like). This is how I achieve a no-cream creaminess.

Alternatively, all-rounder varieties like Sebago or Yukon Gold potatoes are a reliable great option.

I prefer to use white pepper for chowder so that it blends in visually.

nutritional yeast, zucchini, milk, corn kernels, onion, olive oil, potato, salt, white pepper and bouillon cubes laid out

Janelle's Tips

After the chowder has cooked and cooled for 5 minutes, I like to take 3 cupfuls to a blender for a minute, which is then stirred back to the pot of soup with the remaining chunky portion.

My family and I like to use cornbread to dip into this soup; the combination is so satisfying. I, of course, enjoy a gluten-free cornbread version.

a creamy spoonful of zucchini corn chowder of a bowl of it

Storage

This creamy zucchini and corn chowder gets even tastier as leftovers. Once cooled to room temperature, store it in an airtight container in the fridge where it will stay fresh for up to 5 days.

As it cools, this soup tends to thicken up. To restore its original consistency when reheating, simply add a few tablespoons of non-dairy milk, give it a stir, and then reheat.

two bowls with spoons of corn zucchini chowder

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe