Description
This summery corn chowder is rich, smoky, and full of fresh veggies like sweet corn, zucchini, and potatoes. A touch of chipotle brings a gentle heat, balanced by the creaminess of milk (or a dairy-free alternative). It’s perfect for warm-weather comfort food that still feels light and bright.
Ingredients
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2 tablespoons olive oil
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1 small yellow onion, diced
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3 cups diced red potatoes (about 3 medium)
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3 cloves garlic, minced
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3 cups corn kernels (fresh or frozen)
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1 medium zucchini, diced
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1 teaspoon salt, plus more to taste
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3 cups vegetable broth
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1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
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1 cup unsweetened almond milk (or dairy milk)
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1/2 cup fresh basil, chopped
Optional Toppings:
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Drizzle of pesto
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Extra basil or green onions
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Olive oil or chili oil
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Crushed tortilla chips or toasted pepitas
Instructions
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Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add onion and potatoes. Cook for about 5 minutes until the onion is translucent. -
Add remaining vegetables:
Stir in garlic, corn, zucchini, and salt. Cook for another 5 minutes until veggies begin to soften. -
Simmer:
Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender. -
Blend partially:
Carefully transfer about 3 cups of the soup to a blender. Add almond milk and chopped chipotle peppers. Blend until smooth. -
Combine and finish:
Pour the blended mixture back into the pot. Stir to combine, then add chopped basil. Taste and adjust salt or heat as needed. -
Serve:
Ladle into bowls and top with your favorite garnishes. Serve warm or room temp.
Notes
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For extra protein, stir in cooked white beans or shredded rotisserie chicken.
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Make it extra smoky with a dash of smoked paprika.
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Want it thicker? Add a small scoop of instant mashed potatoes or blend more of the soup.