Ingredients
- 2 tablespoons grass-fed butter, ghee, coconut oil, tallow, or avocado oil
- 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
- 4 cloves garlic, minced
- 4 ears fresh corn (kernels cut from cob) or 2 cups frozen organic corn
- 4 medium or 2 large zucchini and/or summer squash, chopped
- 4 cups vegetable broth or chicken bone broth
- 2 cups unsweetened milk of choice
- 2 teaspoons turmeric
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- Fresh thyme or Italian parsley, for garnish
Instructions
- In a large stockpot, heat butter or oil over high heat. Add onion, carrots, celery, potatoes, and garlic. Sauté for 5–7 minutes, stirring frequently.
- Stir in the corn and zucchini.
- Add broth, milk, turmeric, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
- Once the chowder is done cooking, ladle about half into a blender and blend until smooth. Return the blended portion to the pot and stir to combine.
- Simmer for an additional 3–5 minutes to meld flavors.
- Serve hot, garnished with fresh thyme or Italian parsley.
Notes
- For a richer flavor, use ghee or butter; for dairy-free, use coconut or avocado oil.
- Use any milk you prefer — almond, oat, coconut, or dairy milk work well.
- Blending half the soup gives it a creamy texture without needing cream.
- This soup stores well in the fridge for up to 5 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop, Blended
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
