Creamy Zucchini Corn Chowder made with Almond Milk

Updated in 2023! It amazes me to see how many cookbooks focus on almonds! That said, most aren’t dairy-free, and the bulk of them revolve around almond flour and baking. Enter The Almond Milk Cookbook: Over 100 Delicious Recipes. This title, by Chef Alan Roettinger, is completely dairy-free and vegan, and focuses on the creamy potential of almonds. I haven’t had the chance to peruse the full book, but the publisher shared this sample recipe with us for creamy zucchini corn chowder.

A Fresh Take from The Almond Milk Cookbook

Naturally, The Almond Milk Cookbook contains a homemade almond milk recipe that you can use throughout, but the recipes also work with store-bought almond milk, in a pinch. And for those of you who are all about the fat, calories and other nutrient profiles, nutrition facts are reportedly included with each recipe. And oh yes, the recipes … smoothies, hot and cold soups, sauces, dressings, pasta, frozen desserts and other sweet treats. Some sample titles include:

• Ginger-Pear Smoothie
• Cappuccino
• Cinnamon-Cardamom Rolls
• Blueberry-Buckwheat Pancakes
• Zucchini Corn Chowder (recipe below)
• Cream of Tomato Soup
• Ranch Dressing
• Vegetable Pot Pie
• Chocolate Almond Ice-cream
• Caramelized Figs with Almond Cream
• Chocolate-Orange Truffles

To note, Alan Roettinger has been a private chef for over 30 years. In addition to The Almond Milk Cookbook, he is also the author of Omega-3 Cuisine, Speed Vegan, and Extraordinary Vegan, and co-author of Paleo Vegan.

Quick Editor Ingredient Tips & Options

• Salt: Alan keeps the sodium quite light for a soup. If the flavors don’t pop, feel free to season your zucchini corn chowder to taste with a little extra salt. Usually, you don’t need much if adding it at the end.
• Squash: You can substitute summer squash for the zucchini.
• Almond Milk: In a pinch, you can make my Simply Almond Milk Copycat Recipe, which takes just two ingredients and a couple minutes.
• Other Milk Alternatives: You can substitute another milk alternative for the almond milk to make this recipe nut-free. Just be sure to choose a plain, unsweetened variety. For a creamier finish, you can substitute full-fat canned coconut milk or coconut cream.
• Roasted Red Pepper: You can roast your own, or simply buy the jarred variety. The jarred version adds a little more flavor contrast.

Special Diet Notes: Creamy Zucchini Corn Chowder

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. If you consider potatoes paleo, then this zucchini corn chowder can also be Grok-friendly.

Chef Alan Roettinger

Dairy-Free Zucchini Corn Chowder

5 from 1 vote

Squash and corn are not only made for each other, but in the American Southwest, they’re also often grown together (along with beans). Their flavors and textures meld nicely while magically remaining distinct. This is definitely not the same old corn chowder you might be used to, although it should hit all the familiar notes.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 383

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 tablespoons extra-virgin olive oil
• 1 large onion diced
• 3 medium zucchini diced
• 2 small potatoes diced (peeling optional)
• 2 cloves garlic minced
• ½ teaspoon sea salt
• 2 cups no-salt-added vegetable broth or water
• 4½ cups fresh or frozen corn kernels
• 3 cups unsweetened almond milk store-bought or homemade
• ½ teaspoon hot smoked paprika plus more for garnish
• 1 roasted red pepper diced
• 8 scallions thinly sliced

Method

 

1. Put the oil in a large soup pot over medium-high heat. When the oil is hot, add the onion and cook, stirring frequently, until the onion is soft, about 5 minutes.
2. Add the zucchini, potatoes, garlic, and salt and cook, stirring constantly, until the vegetables begin to stick, about 5 minutes.
3. Add the broth and stir well. Increase the heat to high and bring to a boil. Set aside 2 tablespoons of the corn and add the remainder to the pot. Return to a boil, decrease the heat to medium, and cook, stirring occasionally, until the liquid is absorbed and the vegetables are tender, about 20 minutes.
4. Scoop out about half the vegetables and put them in a blender. Add the almond milk and paprika and process on high speed until smooth. Pour back into to the pot.
5. Set aside 2 tablespoons of the roasted red pepper, add the rest to the soup, and stir to combine. Heat over medium heat, stirring frequently, until hot. Set aside 2 tablespoons of the scallions and stir the rest into the hot soup.
6. Garnish each serving with some of the reserved corn, roasted red pepper, and scallions, and sprinkle with a few pinches of smoked paprika. Serve at once.

Nutrition

Calories: 383kcalCarbohydrates: 59.9gProtein: 10.9gFat: 15.7gSaturated Fat: 2.2gSodium: 421mgFiber: 11.1gSugar: 12.3g

Notes

Recipe reprinted with permissions from The Almond Milk Cookbook by Chef Alan Roettinger. Copyright 2015. Book Publishing Co.

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