Over high-medium heat, in a large pot or dutch oven, heat oil and onion.

Stir until the diced onion is translucent and lightly golden.

Stir through the potato until coated with oil and onion.

Add the water, vegetable bouillon, salt (to taste) and pepper, cover the pot with the lid, keeping it slightly ajar and bring to a gentle boil, then turn the heat down medium-low and simmer for 10 minutes.

Stir in the diced zucchini and corn kernels to the pot and bring it to another soft boil, then simmer for another 10 minutes with the lid ajar. Turn the heat off and stand the pot for 5 minutes.

Transfer 3 cups of the chunky chowder to a blender and blend for 1 minute until creamy, keeping the blender spout open to release the heat. Return the blended chowder to the pot and stir through the milk and nutritional yeast.

Serve warm topped with your preferred garnish.