This Zucchini Corn Chowder is packed full of veggies, creamy and filling. And it’s vegan and gluten-free!
The last of the summer recipes, I am afraid. I just happened to get my hands on some of the last ears of corn in the store the other day and just knew a chowder would be the way to go.
So as the tree leaves turn yellow, so do my dishes 🙂 After the initial cold start of Fall, we’re now having warmth again and an Indian Summer. It’s really beautiful to enjoy the sunshine and observe nature change colors. So sad that this will not last.
Soups also returned to my menu, and I’ve eaten my fair share these past days. Sometimes I am just genuinely happy there is anything cooked and ready to eat in the fridge at all.
I’ve been really busy. I have not sat down to enjoy a couple of hours to myself in weeks. It’s just working, running around, doing chores and then working some more. So soups are a real savior these days, especially because I can just make a big pot of it and have it for 2,3 or even 4 meals. Is that weird?
This Zucchini Corn Chowder is just the kind of soup for Fall. Packed full of veggies, creamy and filling, as the fiber in the corn will keep you fed for a long time. And it’s vegan, dairy-free and gluten-free, which is always a plus!
- 1 onion
- 3 cloves garlic
- 1 carrot
- 2 potatoes
- 1 ear corn
- 1 zucchini
- 1 liter vegetable stock
- 1/2 cup vegan cooking cream (I used soy cream)
- salt, pepper to taste
- bay leaf
- 1 tbs olive oil
- fresh parsley
- roasted cherry tomatoes [optional for decoration]
- Prep your veggies. Peel and slice onion, garlic, carrot. Peel and dice potatoes. Slice or dice zucchini. Shave earn of corn with a knife to release kernels.
- Place a pot to stove and heat on medium. Add a spoon of olive oil and add onions. Fry until translucent, giving it a quick stir occasionally. Then, add garlic and carrots. Cook for a minute or two, then also add potatoes, corn kernels and bay leaf. Pour in about 2 cups of vegetable stock, lightly season with salt and pepper and let cook for about 10-15 minutes, until the vegetables soften. Then, add diced zucchini and the rest of the vegetable stock and season some more. Cook for another 10 minutes, until the vegetables are soft.
- When the vegetables are cooked, remove pot from stove, remove the bay leaf and take out about 2/3 of the soup into a separate container. Blend into a semi-smooth soup with a stick blender, then return to pot and combine with the non-blended ingredients. Add vegan cooking cream and chopped parsley and combine well, bringing to a boil. As soon as it begins to boil, remove from stove and taste if it needs any more seasoning.
- Serve hot.
- OPTIONAL: decorate your soup with roasted cherry tomatoes: Get a bunch of cherry tomatoes and place on a baking tin, lined with aluminium foil. Drizzle with olive oil, season with salt and pepper and add a pinch of sugar. Place in a preheated oven and roast for about 15 minutes on 200 °C / 390 °F, until the tomatoes soften and turn golden-brown. Remove from oven and place into the chowder.
Amount Per Serving: Calories: 273.87 Total Fat: 15.27g Saturated Fat: 7.54g Sodium: 1172.63mg Carbohydrates: 32.34g Fiber: 4.85g Sugar: 6.68g Protein: 5g
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