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As the summer sun graces us with its warmth, the kitchen transforms into a haven for vibrant, fresh ingredients. Among the myriad of dishes that celebrate this season, Summer Corn and Zucchini Chowder stands out as a delightful option that encapsulates the essence of summer. This chowder is more than just a meal; it is a comforting embrace that highlights the natural sweetness of corn and the subtle earthiness of zucchini. Ideal for casual lunches or cozy family dinners, this chowder is a versatile dish that invites creativity and warmth into your kitchen.

Summer Corn and Zucchini Chowder

Enjoy the vibrant flavors of summer with this delicious Summer Corn and Zucchini Chowder! Made with fresh corn, tender zucchini, and creamy coconut milk, this comforting chowder is perfect for warm days. Just sauté your veggies, blend for the right consistency, and season to taste. Ready in just 45 minutes, it's a simple, healthy dish for the whole family. Don’t forget to garnish with fresh basil or chives for a pop of color!
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

2 medium zucchini, diced

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer taste)

2 tbsp olive oil

1 tsp smoked paprika

1 tsp thyme (fresh or dried)

Salt and pepper to taste

Fresh basil or chives, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

    Stir in the diced potato, corn kernels, zucchini, smoked paprika, and thyme. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

      Pour in the vegetable broth, ensuring the vegetables are covered. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

        Once the potatoes are fully cooked, use an immersion blender to blend the chowder until it reaches your desired creaminess. (You can also transfer half of the chowder to a blender, blend, and then return it to the pot.)

          Stir in the coconut milk, and season with salt and pepper to taste. Heat for another 5 minutes until warmed through.

            Serve hot, garnished with fresh basil or chives.

              Prep Time: 15 min | Total Time: 45 min | Servings: 6