Begin by washing and dicing the zucchini into half-moon shapes and peeling then dicing the russet potato into small cubes. Cut the kernels off 3-4 ears of fresh corn. Set all the vegetables aside.

In a large pot, heat olive oil over medium heat until shimmering. Add the diced onion and cook for about 3-4 minutes or until translucent. Stir in the minced garlic and sauté for another 30 seconds.

Introduce the fresh corn, zucchini, and diced potatoes to the pot, stirring well. Pour in vegetable broth, and season with salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Partially blend the chowder using an immersion blender to achieve a creamy consistency. Stir in whole milk, heating gently for about 5 minutes.

Taste your chowder and adjust seasonings. Ladle into bowls, garnish with fresh herbs, and serve hot.