Dairy-free Zucchini Corn Chowder
Dairy-free Zucchini Corn Chowder- So creamy and satisfying, you would never guess this veggie packed corn chowder is dairy-free. Just 10 ingredients to make!
If posting a soup recipe in August is considered inappropriate then I hope you’ll forgive me. I can’t help myself, this creamy zucchini corn chowder is too good not to share RIGHT THIS SECOND.
Especially because fresh corn will be on its way out before we know it and even though this is perfectly delicious with frozen corn, fresh corn just adds that certain something. Plus eating vegetables when they’re actually in season means more nutrients for everyone!
WHAT YOU NEED TO MAKE ZUCCHINI CORN CHOWDER
- Mirepoix– Any soup worth making starts with a mirepoix, or a combination of sautéed onion, celery and carrot. Together they create the perfect flavor base. We’re also adding a bit of garlic because what is life without garlic? Nothing.
- Zucchini and Corn– While corn chowder is perfectly sufficient on it’s own, I included zucchini because there’s always plenty of it lying around in the summertime and I’m not a huge fan of it on its own. Maybe that’s just me! Regardless, it works well in this soup as we’re blending half of it and the corn to create a luxurious creamy feel while leaving some of the finely diced pieces behind for texture. Yum.
- Vegetable Broth and Oregano– Boiling everything in a quality vegetable broth with dried oregano creates even more delicious savory flavor. If you don’t have dried oregano, basil would also work well here.
- Raw Cashews– My go-to for adding that extra oomph of creaminess is cashew cream. In order to break them down properly you will need a high speed blender or a NutriBullet. I prefer the latter because it’s the perfect size for the amount we’re using in this recipe and it’s much easier to clean. If you don’t have the right kind of blender or want a nut-free option, 1/2 cup of full fat coconut milk would make a good substitute. Just keep in mind the flavor will be slightly sweeter compared to the cashew cream version.
HOW TO MAKE IT
The most time consuming part of preparing the soup is chopping the vegetables since most everything else is hands off. Once you have that taken care of…
- Sauté the vegetables in olive oil or vegan butter. Miyoko’s is fantastic in this recipe, and in general.
- Add the oregano and pour in the broth. Simmer until vegetables are tender.
- Meanwhile prep the cashew cream by blending the soaked cashews with water.
- Once the veggies are tender, scoop out half of the soup and blend in a blender until smooth.
- Pour it back into the pot with the cashew cream, stir together and add salt to taste. Serve warm and enjoy!
Altogether it is so easy to make and perfect for a rainy summer day, no matter how hot it is outside! I also reserved a bit for Grant before adding salt and he devoured it so I’d say it’s kid friendly as well.
Looking for more corn and zucchini recipes?
- Roasted Corn Tomato Summer Salad with Lemon Basil Yogurt Dressing
- Healthy Zucchini Corn Fritters
- Vegan Roasted Poblano Corn Chowder
- White Bean Zucchini Burgers
- Vegan Zucchini Taco Boats
- Vegan Zucchini ‘Meatballs’
- Tomato Corn Orzo with White Wine Butter Sauce
- Healthy Vegan Zucchini Bread
Dairy-free Zucchini Corn Chowder
So creamy and satisfying, you would never guess this veggie packed corn chowder is dairy-free. Just 10 ingredients to make!
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil, or vegan butter
- 1 onion, finely chopped
- 2 ribs celery, finely chopped
- 2 medium-size carrots, peeled and finely chopped
- 3 garlic cloves, minced
- 3 cups finely diced zucchini, about 2 medium-to-large
- 4 cups corn, about 5 ears or 20oz frozen and defrosted
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- ½ cup raw cashews, soaked (see notes)
- fresh basil and smoked paprika for serving, optional
Instructions
- In a large pot, warm the oil or butter over medium heat. Add the onion, celery, and carrot then sprinkle with salt. Stir and cook for 3-5 minutes, until the onion is translucent. Next add the garlic, zucchini, corn and dried herbs. Continue to cook for another 5 minutes.
- Meanwhile, blend the soaked (and drained) cashews with 1/2 cup water until smooth and creamy. Set aside.
- Pour the broth into the pot and bring to a low boil. Reduce to a simmer and cook for 5-10 minutes, just until the zucchini is tender. It can get mushy fast so make sure not to boil it too high or for too long. Turn off the heat and spoon out 1 cup of the vegetables into a blender. Blend on high until smooth then pour it back into the pot. Lastly, stir in the cashew cream. Taste test to see if you prefer more salt. Add as desired.
- Serve warm with fresh ground pepper, smoked paprika and fresh basil for garnish (optional), and enjoy!
Notes
To soak cashews, bring a small pot of water to a boil. Remove from heat, add the cashews and allow to soak for 30 minutes. Drain and rinse before adding to the blender. I like to use a NutriBullet as it breaks the down the cashews beautifully and is the perfect size. Alternatively, you could use full fat coconut milk (1/2 cup) in place of the cashew cream. It might be a little sweeter than the cashew version but still creamy and delicious!
Nutrition
Calories: 352kcal, Carbohydrates: 49g, Protein: 10g, Fat: 17g, Saturated Fat: 3g, Sodium: 740mg, Potassium: 832mg, Fiber: 7g, Sugar: 14g, Vitamin A: 6062IU, Vitamin C: 30mg, Calcium: 54mg, Iron: 2mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Woah – this looks INCREDIBLE! Thank you! Can’t wait to try this one out.
Thanks Kate!
This was absolutley amazing Sarah! I love the simple ingredients and quick cook time that result in a decadent meal with lots of flavor – the leftovers were even better yet! Thank you for once again creating an amazing soup that will be on repeat for sure
Loved this! I had actually been craving a vegan/GF corn chowder, was so excited to see this recipe! I decided to blend 2 cups of the vegetables to make it a little smoother, which worked just fine. Whole family loved it. Shared the recipe with all my vegan friends. Will definitely be making again!
That makes me so happy to hear! Thanks for the review, Stephanie!
So satisfying and delicious! I’ve made it several times now. The first time was exactly to your recipe. The 2nd time, I added a 17 oz pkg of potato gnocchi just for fun because I had one. It was super good! The 3rd time, I added 1/2 cup dry yellow split peas, (soaked and cooked separately) because I had used them for another of your recipes. It really made it a thick, yummy, filling chowder. I will add the split peas again for sure!
surprisingly good! it took me longer than 20 minutes to prep but well worth it! husband loved it.
Would this recipe work with oat milk? I’m not ready to make cashew cream .
Thanks.
I find that most store-bought plant milks have a subtle sweetness to them which throws off my tastebuds in savory recipes. That said, this recipe is slightly sweet from the corn so it might not be that noticeable. It certainly won’t be *as* creamy with oat milk but so long as you still blend a portion of the recipe (as instructed) it will still be somewhat thick and creamy. :)
This was fantastic and very easy to make. I love the fresh taste of the summer veggies highlighted in this recipe. I might have to make more and freeze it when I want a taste of summer this winter. Delicious, thank you!!!