Summer Zucchini & Corn Chowder

PacificFoods Summer Zucchini & Corn Chowder

Hello everyone,

Today I am so excited to share my latest recipe for Summer Zucchini & Corn Chowder using Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. I just love a creamy, sweet and savory soup for a long summer day. If you’ve sought out a non-dairy beverage to replace milk, you’ve probably seen Pacific Foods on the shelf at your local grocery store. Pacific Foods actually offers the broadest range of shelf-stable plant-based beverages including almond, coconut, hazelnut, soy, rice, oat, hemp, and cashew.

For today’s recipe, I used Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. It added the perfect touch of sweetness and contributed to a creamy base for this dish. Using summer fresh veggies and a limited amount of spices, this soup tastes fresh and light, yet comforting.

Give this recipe a try and let me know what you think! Printable recipe below!

Cheers & happy eating!

Jocelyn

*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

PacificFoods Summer Zucchini & Corn Chowder
5 from 1 vote
Print

Summer Zucchini & Corn Chowder

The perfect creamy, sweet and savory soup for a long summer day.

Course Soup
Cuisine American
Keyword chowder, soup, summer soup, vegan
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 servings

Ingredients

  • 3 cups canned corn
  • 3 ½ cups Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
  • 2 cups low sodium vegetable broth
  • 3 carrots peeled and diced
  • 2 large zucchini diced
  • 1 red pepper diced (reserve ¼ for garnish)
  • ½ red onion diced (reserve ½ for garnish)
  • 1 sweet onion diced
  • 1 jalapeno minced and seeded
  • 5 garlic cloves minced
  • 2 tbsp vegan butter
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup vegan parmesan cheese
  • 2 tbsp fresh parsley minced (reserve half for garnish)

Instructions

  1. Turn the slow cooker on high.

  2. Peel and dice the carrots, and toss in the slow cooker.

  3. Dice the zucchini, red pepper, red onion and sweet onion. Reserve ¼ cup of red pepper and red onion, respectively for garnish. Toss the ingredients in the slow cooker.


  4. Mince the jalapeno and garlic and add it to the other ingredients.


  5. Pour the Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage, vegetable broth, and two cups of corn in a slow cooker on high. Stir well.


  6. Add 1 more cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage. Mix well.


  7. Cook on high for 3.5 hours.


  8. In the meantime, mince the fresh parsley and set aside.


  9. Combine one cup of corn and one cup of Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage in a bowl and immersion blend until smooth.


  10. Add the corn-cashew milk mixture, vegan butter, salt and pepper to the slow cooker.


  11. Immersion blend to the desired consistency.


  12. Add the vegan parmesan cheese and half the minced parsley. Mix well.


  13. Cook another 30 minutes.


  14. Garnish with a mixture of red onion, red pepper, and parsley. Enjoy!

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6 thoughts on “Summer Zucchini & Corn Chowder”

  3. This recipe sounds absolutely delicious and a perfect summer meal!! I can’t wait to give it a try!

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