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
- 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
- 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!