Step 1

Heat the oil in a medium (3-4 quart) stockpot or Dutch oven over medium heat.

Step 2

Stir in the onion, celery, zucchini and 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables are very soft and translucent, about 10-12 minutes.

Step 3

Ingredients for vegetable chowder

Step 4

Transfer the cooked vegetables to a blender and purée with the broth until smooth, or remove the pot from the heat, add the broth, and carefully purée in the pot with an immersion blender.

Step 5

Return the purée to the pot and place over medium-high heat. Bring to a boil, add the potatoes and bell pepper, and cook until the potatoes are just tender, about 10-12 minutes more.

Step 6

Add the corn and cream (if using) and cook just until the corn is warmed through, about 2-3 minutes for fresh corn and 4-5 minutes for frozen corn.

Step 7

Taste and add more salt to your taste. Divide between 6 bowls; sprinkle with parsley and serve with crusty bread if desired.