In a Dutch oven or kettle, melt butter. Add the potatoes, zucchini, onion, whole-kernel corn, and celery. Cook and stir until the vegetables are tender, but not brown. Stir in the flour, parsley, and thyme.Advertisement
Add the vegetable broth and bay leaves. Cook and stir until the mixture is thickened and bubbly. Stir in the cream-style corn and cream. Bring mixture just to simmering and cook for 10 minutes; stir occasionally.
Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8 side-dish servings.
Double the recipe if you're serving a crowd. You can store leftovers in your refrigerator for up to 2 days. Or make fewer servings by cutting the recipe in half. Just substitute one 8-1/2-ounce can cream-style corn for the frozen cream-style corn.
To Use Bouillon Cubes:
Combine 6 cups of hot water with 6 bouillon cubes.
To prepare the chowder for a party, keep it warm in a 3-1/2-quart crockery cooker set on low heat.