Corn zucchini chowder

Corn zucchini chowder

Sep 9 2019


20 mn

Serves 6

This soup is super easy and 'creamy'... When corn is in season it is a must!! Otherwise frozen corn works great as well!!! This recipe has no flour and no dairy, I used a cup of coconut milk that I blended with 2 cups of the soup to create a "creamy" chowder like consistency.


  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 leek, white part only and chopped
  • 2 zucchini ( used 1 squash instead, but really both ways work)
  • 4-5 corn husks
  • 4 cups of stock
  • 1 cup of coconut milk
  • 1 bay leaf
  • Salt and pepper
  • 2-3 tbsp of olive oil


Sauté the olive oil with the onion, celery, carrots and leek for 5-7 minutes (stir a few times and make sure it does not burn).

Chop the zucchini (no need to peel them if you use organic and wash them really well) and add them to onion mix and cook for another 2-3 minutes.

Cut the corn off the cobs and add to the rest of the veggies, stir for 1 minute and add the stock, bay leaf, some salt and pepper.

Simmer for 5 minutes or so. Transfer 2 cups to the blender with 1 cup of coconut milk and pulse until smooth. Pour it back into the soup taste and adapt seasoning!

Enjoy with some toasted sourdough bread or baguette!

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