I wanted to share a fantastic recipe for a cozy bowl of hearty zucchini 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 of it.
The first recipe I released was a delicious potato and corn combination.
Both of these recipes are rich and thick and feels indulgent. But when you take a closer look at the ingredients, you'll find that it's pretty straightforward, dairy-free and with an oil-free option.
Key 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.
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.
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.
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
Creamy Zucchini Corn Chowder (Vegan)
Ingredients
- 1-2 tablespoon Olive oil or use water for water frying
- 1 medium Onion diced, ¼"
- 3 small-medium Potatoes peeled, washed and diced, ¼" cubes
- 4 cups Water
- 2 cubes Vegetable bouillon
- 1 pinch Salt to taste
- ½ teaspoon White pepper
- 1 medium - large Zucchini diced, ¼" cubes
- 1⅓ cup Corn kernels canned
- 1 cup Milk dairy free, I usually use almond milk
- ¼ cup Nutritional yeast
Instructions
- Over high - medium heat, in a large pot or dutch oven, heat oil and onion. Stir until the diceded onion is translucent and lightly golden. Stir through the potato until coated with oil and onion. Add the water, vegetable bouillon, salt (to taste) and pepper, cover the pot with the lid, keeping it slightly ajar and bring to a gentle boil, then turn the heat down medium-low and simmer for 10 minutes.Stir in the diced zucchini and corn kernels to the pot and bring it to another soft boil, then simmer for another 10 minutes with the lid ajar. Turn the heat off and stand the pot for 5 minutes.1-2 tablespoon Olive oil, 1 medium Onion, 3 small-medium Potatoes, 4 cups Water, 2 cubes Vegetable bouillon, 1 pinch Salt, ½ teaspoon White pepper
- Transfer 3 cups of the chunky chowder to a blender and blend for 1 minute until creamy, keep the blender spout open to release the heat. Return the blended chowder to the pot and stir through the milk and nutritional yeast. Serve warm topped with your preferred garnish, I like to top mine with extra corn kernels, shredded raw zucchini and a sprinkle of smoked paprika.1 medium - large Zucchini, 1⅓ cup Corn kernels, 1 cup Milk, ¼ cup Nutritional yeast
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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