Summer Corn and Zucchini Chowder

Cool off this summer with a delightful bowl of Creamy Summer Corn and Zucchini Chowder! This nutritious dish combines fresh corn, zucchini, and creamy goodness, making it perfect for warm days. Simple to prepare, this chowder can be served hot or chilled, ideal for a light lunch or cozy dinner. Embrace seasonal cooking and enjoy the health benefits of vibrant vegetables while supporting local farmers. Try this easy recipe today! #SummerChowder #HealthyEating #SeasonalCooking #CornAndZucchini #ComfortFood

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Ingredients

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 medium onion, chopped

3 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream or coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.

Stir in the corn kernels, diced zucchinis, and dried thyme. Cook for another 5-7 minutes until the zucchini is tender.

Use an immersion blender to blend the chowder until it reaches your desired consistency – you can blend it completely smooth or leave some chunky pieces for texture.

Stir in the heavy cream (or coconut milk), and season with salt and pepper to taste. Allow the chowder to simmer for an additional 5 minutes to heat through.

Serve hot, garnished with fresh basil or parsley.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6