In a large Dutch oven or stock pot over medium low heat, melt the ghee. Stir in the onions and cook for about 5 minutes, stirring occasionally, until softened and translucent. Sprinkle the flour evenly over the onions and stir to combine. Cook for 1 to 2 minutes to remove any of the raw flour flavor.
Step 2
Pour half of the vegetable broth into the pot in a slow stream, stirring constantly, to ensure there are no lumps of flour. Once the mixture looks smooth stir in the remaining broth, milk, and reserved clam juice. Tip in the potatoes, bay leaves, thyme, salt and pepper; stir to combine.
Step 3
Bring the chowder to a boil, then reduce the heat to low and simmer for about 10 minutes until the potatoes are just cooked through.
Step 4
Remove the bay leaves from the pot and transfer half of the soup to a blender. Blend on a high speed until completely smooth and then return it to the pot, stirring to evenly mix everything.
Step 5
Add in the clams, zucchini, and corn; cook the soup for another 5 minutes until the zucchini and corn are just softened. Stir in the lemon juice and serve topped with fresh parsley.
