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Corn, Pepper and Zucchini Chowder

This recipe was born from the need to clean out the freezer and refrigerator. The results of this exercise were so good, I will definitely make this chowder again. Super easy to make, this soup came together like it was meant to be. David, a vegan friend and I savored this dish and marveled at its inherent freshness, crisp corn kernels, flavorful peppers, savory zucchini and silky broth. 

Servings 6
Author The Cowgirl Gourmet in Santa Fe


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 celery ribs chopped
  • 1 large mild Hatch green chile seeded and diced
  • 1/2 jalapeno seeded and minced
  • 1 large red or yellow bell pepper diced (about 1 cup)
  • 1 1/2 zucchini diced (about 1 cup)
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon celery seed
  • Freshly ground black pepper
  • 32 ounces low-sodium vegetable broth or homemade vegetable stock
  • 1 cup light coconut milk
  • 4 cups frozen or fresh corn if using fresh corn, remove from the cob
  • Cilantro or chives chopped, for garnish (optional)
  • More salt and pepper to taste


  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and a pinch of sea salt and cook until soft. Then add the garlic and celery and saute 2-3 minutes.
  2. Add the Hatch pepper, jalapeno, bell peppers, zucchini, salt, celery seed and pepper. Stir to combine and saute for 5 minutes, until vegetables are slightly softened.
  3. Add the vegetable broth and coconut milk and simmer for 10 minutes. Add the corn and cook another 10 minutes.
  4. Turn off the heat and let the soup meld for 1 hour. Once the soup cools, if desired, puree half the soup until creamy or leave it chunky.
  5. When ready to serve, reheat the soup and taste, adjusting seasoning if needed. Serve and top with chopped cilantro or chives.
  6. Refrigerate any leftover soup.