Zucchini Corn Chowder

This zucchini corn chowder is a fresh and flavorful chowder perfect for summer! Use your garden zucchini, corn, and basil to make this nourishing, seasonal plant-based soup. Creamy and delicious, corn zucchini chowder is a family favorite!

creamy zucchini corn chowder in small black bowls

What Makes This Recipe So Good

  • This chowder is full of flavor, but still incredibly simple to make.
  • It’s a perfect recipe to use up your abundant summer garden produce, like fresh zucchini, corn, and basil!
  • Chowder is very family-friendly. In fact, when I first created this recipe, my oldest child was eight months old and even then as a baby she was obsessed!
  • No garden produce? No worries! Instead, you can very easily use fresh, frozen, or canned produce in this recipe, making it more affordable and accessible. Research even shows that frequent canned food use is positively associated with higher nutrient intake in U.S. children and adults and a higher quality diet.
speckled charcoal bowls full of zucchini corn chowder garnished with basil

Zucchini Corn Chowder Recipe Tips:

  • I recommend using a sturdy spiralizer (affiliate link) to create zucchini noodles.
  • No spiralizer? No problem! You can simply dice your zucchini, or use a regular or julienne vegetable peeler to create little ribbons of vegetables.
  • Sensitive to corn products? Try arrowroot starch in a 1:1 equal substitution instead of the cornstarch.
  • Allergic to coconuts? Substitute whole milk, half and half, or cream instead of the coconut milk. I had a reader question asking if I have ever tried yogurt and a lighter milk, but I have not tested that, so if you try it, report back!
  • If you happen to have leftovers, store in the fridge in an airtight container and consume within three days.
a blue bowl full of corn zucchini chowder with basil garnish

More Tasty Recipes You’ll Love:

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creamy zucchini corn chowder in small black bowls

Zucchini Corn Chowder

This corn zucchini chowder recipe is a fresh, flavorful summer chowder that is plant-based and a delicious way to use your garden zucchini!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 side-dish servings
Calories: 180kcal

Ingredients

  • 4 cups low-sodium vegetable broth divided
  • 3 cloves garlic minced
  • 3 carrots peeled and diced
  • 1 onion diced
  • 1 tsp ground ginger
  • 2 cans whole kernel sweet corn drained and rinsed
  • 1 can coconut milk (full fat)
  • ¼ cup cornstarch
  • 1 medium zucchini spiraled or sliced into zucchini noodles or chopped
  • ¼ cup fresh basil leaves chopped
  • salt & pepper to taste

Instructions

  • Heat 1/4 cup of the vegetable broth in a large stock pot over medium-high heat.
  • Add garlic, carrots, and onion and saute in the broth for 4-5 minutes, or until onions are translucent and carrots are becoming tender.
  • Stir in corn and ground ginger until combined.
  • Add remaining vegetable stock and simmer for 15 minutes.
  • Add coconut milk and stir.
  • Remove 3 cups of the chowder and place in a blender. Add cornstarch to mixture in blender. Blend on low for 30 seconds, or until pureed smooth.
  • Add puree back into chowder and stir for 1-2 minutes, or until mixture has thickened slightly.
  • Turn heat to medium-low.
  • Add zucchini noodles and fresh basil. Stir and allow noodles to slightly cook for 3-5 minutes.
  • Season as needed with additional salt and pepper to taste.
  • Serve immediately.

Notes

Nutrition facts will vary based on exact ingredients used.

Nutrition

Calories: 180kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 529mg | Potassium: 385mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 12.9mg | Calcium: 21mg | Iron: 0.7mg
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This recipe was originally published on July 16, 2017 and was re-published on June 24, 2022.

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14 Comments

  1. Even in the summer soup is delicious and this was the best way to use up some of my zucchini I had in the fridge! I froze some of it to enjoy later on in the season too!

  2. I discovered corn chowder from an aunt who’s from Maryland and was obsessed with how such a simple vegetable can make such a satisfying soup. Love how easy it is to make it a vegan option, as well. Great work!

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