Chop the zucchini, onion, and potatoes. Mince the garlic.

In a large pot, heat a splash of oil over medium heat. Add the onion and garlic, sauté until translucent.

Add the zucchini and potatoes, cooking for about 5 minutes.

Pour in the vegetable broth and bring to a boil. Add the corn, thyme, salt, and pepper.

Reduce heat and let simmer for 20 minutes until vegetables are tender. Use an immersion blender to puree the chowder until smooth, or blend in batches.

Stir in the milk and heat through. Adjust seasoning if necessary.

Ladle the chowder into bowls and enjoy warm.