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As the sun shines brightly and summer unfolds its vibrant colors, there's no better way to celebrate the season than with a bowl of Sunny Summer Corn and Zucchini Chowder. This delightful dish encapsulates the essence of summer, bringing together the freshest ingredients to create a comforting meal that is both light and satisfying. The appeal of chowder lies in its creamy texture, hearty vegetables, and the ability to showcase the best of what the season has to offer.

Summer Corn and Zucchini Chowder

Brighten your summer with this delicious Sunny Summer Corn and Zucchini Chowder! This delightful recipe combines fresh corn, zucchini, and creamy coconut milk for a comforting bowl of goodness. Packed with flavors from garlic, smoked paprika, and thyme, it's easy to prepare and perfect for warm days. Serve it warm with crusty bread or corn muffins for a satisfying meal. Enjoy a taste of summer in every spoonful!
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Ingredients
  

4 ears of fresh corn, kernels removed (about 2 cups)

2 medium zucchini, diced

1 large potato, peeled and diced

1 medium onion, finely chopped

2 garlic cloves, minced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh basil or cilantro for garnish (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Vegetables: Add the diced potatoes and zucchini to the pot, stirring well. Cook for about 5-7 minutes until the zucchini starts to soften.

      Incorporate Corn: Stir in the corn kernels, smoked paprika, thyme, salt, and pepper. Mix everything well and cook for another 2-3 minutes.

        Pour in Broth: Carefully add the vegetable broth to the pot, stirring to combine all the ingredients. Bring the mixture to a gentle boil.

          Simmer: Reduce the heat to low and let the chowder simmer for 15-20 minutes, or until the potatoes are tender.

            Add Creaminess: Once the potatoes are cooked, stir in the coconut milk (or heavy cream) for a creamy texture. Mix well and continue to warm for another 5 minutes. Adjust seasoning with more salt and pepper if needed.

              Blend (Optional): For a smoother texture, you can blend about half of the chowder with an immersion blender and return it to the pot, or transfer it to a regular blender in batches.

                Serve: Ladle the chowder into bowls and garnish with fresh basil or cilantro, if desired. Serve hot with crusty bread or corn muffins.

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