Soups, Stews, and Broths / Top Recipes

Garden Zucchini Chowder

Zucchini Corn Chowder Recipe Print

Zucchini Corn Chowder

If you have extra low-moisture tomatoes (like romas) in the garden, chop a few and throw them in. Add more broth or unsweetened soy milk if soup is too thick.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6 servings 1x


  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 celery ribs, chopped
  • 2 medium carrot, chopped
  • 2 garlic cloves, minced
  • 2 medium russet potatoes, peeled, diced into ½-inch cubes
  • 1 teaspoon liquid smoke
  • Smoked salt and fresh ground black pepper
  • 4 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 cup vermouth
  • 3 cups homemade corn stock, vegetable stock or water
  • 2 cups sweet corn, fresh cut from cob or frozen
  • 2 medium zucchini, diced
  • 1 cup cashew cream
  • 4 tablespoons vegan butter
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped fresh parsley or carrot greens
  • chives or green parts of green onions, for garnish
  • smoked spicy peppers, hot sauce or cayenne pepper, to serve, optional


  1. Place olive oil in a large heavy-duty bottom stockpot or dutch oven over medium heat. Add onion, celery, carrots, garlic, and potatoes. Add liquid smoke and season lightly with smoked salt and fresh ground black pepper. Cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  2. Add nutritional yeast, smoked paprika and vermouth. Cook for about 5 minutes, scraping any stuck potatoes of the bottom of the pan.
  3. Add stock and raise heat to medium high. Bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  4. Add zucchini and corn and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  5. Transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add cashew cream, vegan butter, lemon juice, and apple cider vinegar. Stir in parsley or carrot greens. Cook just until heated through. Taste for salt and pepper.
  6. Serve garnished with fresh chopped green onion greens and spicy peppers, hot sauce, or a sprinkle of cayenne if using.


Makes great leftovers and can be stored in the fridge for a week.

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