Ingredients
Scale
- 2 tablespoons of butter, ghee, avocado oil, unrefined coconut oil, or beef tallow. These all serve as the base fat for sautéing. Choose what suits your dietary needs or pantry.
- 1 large sweet onion, diced
- 4 carrots, peeled and diced
- 4 celery ribs, diced
- 2 large russet potatoes or white sweet potatoes, peeled and diced. These add bulk and creaminess.
- 4 cloves of garlic, minced
- 4 ears of fresh corn kernels (or 2 cups of frozen organic corn)
- 4 medium or 2 large zucchini or summer squash, chopped
- 4 cups of vegetable broth or chicken bone broth
- 2 cups of unsweetened milk of your choice—almond, oat, cashew, or regular dairy milk all work
- 2 teaspoons of turmeric
- 1 teaspoon of smoked paprika
- Sea salt and black pepper, to taste
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- Fresh thyme or chopped Italian parsley for garnish
Instructions
- Heat your fat of choice in a large stockpot over medium-high heat. Once hot, add the diced onion, carrots, celery, potatoes, and garlic. Sauté for 5 to 7 minutes. Stir frequently to avoid browning too quickly. The vegetables should begin to soften and smell aromatic.
- Add the corn kernels and chopped zucchini or squash to the pot. Stir them into the sautéed vegetables so everything is evenly distributed and coated.
- Pour in the broth and milk. Stir in the turmeric, smoked paprika, a generous pinch of sea salt, and a few cracks of black pepper. Increase the heat to bring the pot to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the chowder simmer for 20 minutes. This gives the vegetables time to fully cook and the flavors to blend.
- After 20 minutes, check that the potatoes are soft by piercing a piece with a fork—it should go through easily. If the chowder looks too thick, you can add an extra splash of broth or milk.
- For a creamier texture, use a ladle to transfer about half the chowder into a blender. Blend until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot, pulsing gently until you achieve your desired consistency. Stir to combine everything evenly.
- Let the chowder simmer for an additional 3 to 5 minutes. Taste and adjust the seasoning if needed—sometimes an extra pinch of salt or splash of milk is all it takes to balance the flavor.
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- Serve hot, garnished with fresh thyme or parsley. If adding pre-cooked chicken or beef, stir it in during the final simmer and let it heat through before serving.
Notes
- Don’t stress over knife skills: Your vegetable pieces don’t have to be uniform. Just aim for similar sizes so they cook evenly.
- If your vegetables start to brown too quickly, reduce the heat slightly and stir more often. The goal is to soften them without burning.
- Blending safety: If using a traditional blender, let the chowder cool slightly before blending. Hot liquids can cause pressure to build up and spill over.
- Avoid overcooking zucchini: They become mushy if cooked too long. Add them just before the broth if you prefer them more firm.
- Batch cooking tip: This chowder stores well. Double the recipe if you want extra for the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes