Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 cups (approx. 4 ears) fresh corn kernels, cut from the cob (or frozen, thawed) (approx. 600g)
  • 2 medium zucchini, diced (approx. 2 cups/300g)
  • 1 medium russet potato, peeled and diced (approx. 1 cup/150g)
  • 4 cups (950ml) vegetable broth (or chicken broth for a richer flavour)
  • 1 cup (240ml) heavy cream (double cream)
  • 2 tablespoons (30ml) fresh lemon juice
  • Fresh chives, chopped (optional garnish)
  • Crispy bacon bits (optional garnish)
  • A swirl of cream (optional garnish)
  • A sprinkle of paprika (optional garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant. Season with salt and pepper.
  2. Add the corn, zucchini, and potato to the pot. Stir to combine. Pour in the vegetable broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the potatoes are tender. Test potatoes for doneness with a fork.
  3. Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups of the chowder to a regular blender and blend until smooth. Return the blended mixture to the pot. CAUTION: Blending hot liquids can be dangerous; vent the blender lid.
  4. Stir in the heavy cream and lemon juice. Heat through gently, being careful not to boil. Taste and adjust seasoning as needed.
  5. Ladle into bowls and garnish with fresh chives, crispy bacon bits, and a swirl of cream, if desired. Serve hot.