Begin by washing and dicing your zucchini into small, bite-sized pieces. Peel and dice one russet potato, then cut corn from 3-4 ears, gathering all your ingredients at hand. Mince 2 cloves of garlic and dice one yellow onion.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onion, sautéing for about 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds.

Next, introduce the fresh corn, zucchini, and diced potato into the pot. Pour in 4 cups of vegetable broth, then season with salt, black pepper, and 1 teaspoon of paprika. Stir to combine, then increase the heat to bring everything to a boil. Once boiling, reduce the heat and let the mixture simmer for 15-20 minutes until the potatoes are fork-tender.

If you desire a creamier texture, use an immersion blender to partially blend the chowder until it thickens while still retaining some chunkiness. Stir in 1 cup of whole milk (or dairy-free milk) and gently heat for about 5 minutes.

Finally, taste your chowder to see if any additional seasoning is needed. Serve hot, garnished with freshly chopped herbs such as parsley, chives, or basil.