Zucchini Corn Chowder

By Published On: August 13, 2018Categories: Recipe, Soups & Stews

In the height of summer, when our gardens and local farmers’ markets overflow with a bounty of fresh produce, I like to create meals that showcase these seasonal veggies. One of my favorites is my Vegan Zucchini Corn Chowder.

This chowder is a garden’s dream. It’s loaded with fresh, vibrant ingredients such as zucchini, sweet corn, bell peppers, carrots, and potatoes, that harmoniously come together to create a rich, flavorful chowder.

This Zucchini Corn Chowder is the perfect way to celebrate and make the most of the season’s produce. So gather those fresh-picked zucchinis and ears of corn, and let’s cook up a pot of summer in a bowl!

Zucchini Corn Chowder

Looking for something to make with all of your fresh-picked zucchini and corn? This vegan chowder is loaded with veggies and a perfect recipe to use up your garden or farmer's market finds!
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Course: Soup
Keyword: corn, corn chowder, zucchini


  • 1/2 cup water
  • 2 cloves garlic minced
  • 1/2 cup chopped yellow or sweet onion about ½ medium onion
  • 1/3 cup chopped celery
  • 1/2 cup carrot peeled & chopped
  • 1/2 red bell peppers sliced
  • ½ tsp. dried thyme
  • 2 medium russet potatoes peeled, diced into cubes
  • 4 cups water
  • 1 bay leaf
  • 4 ears of sweet fresh corn removed from cob or 2 cups frozen corn
  • 1 medium zucchini diced -- about 1½ cups
  • 1/4 cup unsweetened almond milk
  • salt and ground black pepper to taste


  • Heat 1/2 cup of water in large saucepan. Add garlic, onion, celery, carrot, and bell peppers, and thyme and cook until veggies begin to soften.
  • Add potatoes, 4 cups of water, and bay leaf and simmer until about 10 minutes until potatoes start to soften.
  • Add corn, zucchini, and almond milk and cook until all veggies are soft. Season with salt & pepper to taste.
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