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Summer is a season that brings with it a bounty of fresh, vibrant ingredients, perfect for creating light and nourishing meals. As temperatures rise, the desire for hearty yet refreshing dishes grows. One such dish that embodies the essence of summer cooking is a delightful creamy corn and zucchini chowder. This chowder not only showcases the best of seasonal produce but also offers a comforting, satisfying meal that is easy to prepare on a warm day.

Summer Corn and Zucchini Chowder

Dive into summer with this delicious Summer Corn and Zucchini Chowder! This creamy, flavorful dish is packed with sweet corn, tender zucchini, and aromatic spices, making it a perfect meal for any warm day. Start by sautéing onions and garlic, then combine fresh corn and zucchini with broth and spices, blending to creamy perfection. Serve with a sprinkle of fresh herbs for a delightful finish. Enjoy this easy recipe in just 45 minutes for a comforting bowl of goodness!
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Ingredients
  

4 medium ears of sweet corn, kernels removed (about 4 cups)

2 medium zucchinis, diced

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream)

2 tablespoons olive oil

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or cilantro for garnish

Optional: 1 jalapeño, minced (for a spicy kick)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. If using jalapeño, add it now and sauté for another minute.

    Add Zucchini and Corn: Add the diced zucchini and corn kernels to the pot. Stir well to combine and let it cook for 3-4 minutes, stirring occasionally.

      Incorporate the Broth: Pour in the vegetable or chicken broth, add thyme, smoked paprika, and season with salt and pepper. Increase the heat to bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes until the zucchini is tender.

        Blend for Creaminess: Using an immersion blender, blend the chowder for 1-2 minutes, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half the chowder into a regular blender, blend until smooth, and then return to the pot.

          Add Coconut Milk: Stir in the coconut milk (or heavy cream) and heat through over low heat for about 5 minutes. Taste and adjust seasoning as necessary.

            Serve: Ladle the chowder into bowls, garnish with fresh basil or cilantro, and add a drizzle of olive oil if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6