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Wash and dry all produce. Combine 4 cups water (7 cups for 4 servings) and stock concentrates in a medium pot. Bring to a boil, then turn off heat. Carefully slice corn kernels off cob. (TIP: Do so over a bowl for less mess.) Halve zucchini lengthwise; scoop out seeds with a spoon and discard. Dice zucchini into ΒΌ-inch pieces. Halve, peel, and finely dice onion. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.