Prep your fresh ingredients: finely chop the onion, mince the garlic, and cut the zucchini into bite-sized pieces. Cut the corn kernels off the cobs, discarding the cobs.

In a large pot, heat the olive oil over medium heat. Add the onions and cook for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional 1-2 minutes.

Add the chopped zucchini, a pinch of salt and pepper. Sauté for about 4-5 minutes until slightly softened.

Stir in the fresh corn and vegetable broth. Increase heat to bring to a gentle simmer and cook uncovered for 10-15 minutes.

Blend chowder with an immersion blender to your desired consistency.

Reduce the heat to low and stir in the cream or coconut milk, adding the thyme or basil. Warm for 2-3 minutes.

Serve in bowls, garnished with extra herbs if desired. Enjoy!