Ingredients
Vegetables and Aromatics
- 1¼ cup yellow onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 4 teaspoons garlic, minced
- 1 jalapeño, diced (remove seeds/ribs for milder spice)
- 1 large zucchini, diced
- 2½ cups corn kernels (fresh or frozen)
- ¾ lb. Yukon gold potatoes, diced
Liquids and Fats
- 3 tablespoons butter
- 4 cups chicken broth (low sodium, or vegetable broth for vegetarian option)
- 1 cup half and half (or heavy cream)
Herbs and Spices
- 1 bay leaf
- ¼ teaspoon dried thyme
- Fresh parsley, for garnish
- Black pepper, for garnish
Instructions
- Sauté Vegetables: In a large dutch oven, heat the butter over medium-high heat. Add the diced onions, carrots, and celery. Cook for 4-5 minutes until the vegetables soften. Stir in the minced garlic, diced jalapeños, and potatoes. Cook for an additional 3-4 minutes, stirring frequently to prevent sticking.
- Simmer Soup Base: Pour in the chicken or vegetable broth, add the bay leaf and dried thyme. Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for 8-10 minutes, or until the potatoes are halfway cooked.
- Add Zucchini and Corn: Stir in the diced zucchini and corn kernels. Continue cooking for another 5-7 minutes until the potatoes are fully cooked and tender. Test doneness by gently piercing the potatoes with a knife tip.
- Blend Part of the Soup: Remove the bay leaf. Transfer about 2 cups of the soup into a food processor and blend until smooth. Pour the blended mixture back into the pot. Alternatively, use an immersion blender in the pot and pulse to reach your desired consistency, keeping some texture.
- Finish and Serve: Reheat the soup over medium-high heat. Stir in the half and half and bring to a gentle simmer. Serve the chowder topped with fresh parsley, black pepper, and optionally smoked paprika for extra flavor.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can control the spice level by removing the jalapeño seeds and ribs before dicing.
- Blending some of the soup helps achieve a creamy texture while retaining chunky vegetables for a hearty mouthfeel.
- Use fresh corn kernels when in season for the best flavor; frozen corn works well year-round.
- The chowder can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
