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Summer Vegetable Chowder

Summer Vegetable Chowder (Super Creamy & Easy to Make)

5 from 2 votes
Celebrate the flavors of Summer with this delicious and satisfying vegetable chowder. This soup is perfectly creamy yet not too heavy!
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Devorah Bowen
Servings: 6 servings

Ingredients

  • 4 ears Corn - or 2 cups of corn Kernels, see notes
  • 1.5 pounds Yellow Potatoes - peeled and cubed
  • 2 stalks Celery - chopped
  • 1 small Zucchini - chopped
  • 1 small Yellow Squash - chopped
  • 1 medium Onion - diced
  • 4 cloves Garlic - minced
  • 6 Sun-dried Tomatoes - roughly chopped
  • 5 cups Broth - (Vegan Chicken or Vegetable)
  • 1 cup Plant Milk
  • 4 Tbsp Flour
  • 4 Tbsp Vegan Butter
  • 1/3 cup Basil - chopped
  • 2 tsp Thyme - chopped
  • 1 pinch Salt - or to taste
  • 1 pinch Pepper - or to taste

Garnishes

  • 1 tbsp Fresh Chives - chopped
  • 1 tbsp Fresh Basil - chopped
US Customary - Metric

Instructions

  • Melt the vegan butter in a large pot over medium heat. Add in the onions and sauté until translucent, about 5-7 minutes.
  • Add in the celery and continue cooking for another 3-5 minutes before adding in the garlic, thyme and sun-dried tomatoes. Season with salt and pepper and cook until the garlic becomes fragrant about 2-3 minutes.
  • Add in the potatoes and mix well. Add in the flour and mix until everything is well coated. Cook the mixture for 2-3 minutes stirring occasionally. Add in the corn and broth and mix well. Add 2-3 cobs to the pot and cook covered for 20 minutes.
  • Remove the lid and continue cooking for another 10 minutes or until the potatoes are fork tender. Remove the cobs and with either an immersion blender or traditional, blend about 1/3 of the soup.
  • Add in the zucchini, yellow squash and milk and chopped basil and continue cooking for another 15 minutes or until the vegetables are tender and the soup is heated through.
  • Serve with chopped chives and more fresh chopped basil if desired.

Equipment

STAUB 9 QT Black Pot
immersion hand blender
Braun Immersion Hand Blender

Notes

  • Note about fresh corn: If using fresh corn on the cob, carefully hold the cob vertically and run a knife down, cutting as much of the kernels as you can. Alternately, you can lay the cob down on its side and cut the kernels away. Reserve the cobs to help flavor the soup.
  • This recipe makes about 5-6 servings.
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