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As summer rolls in, the vibrant colors and fresh flavors of the season come to life, inviting us to create dishes that reflect the abundance of nature. One such dish that captures the essence of summer is the Creamy Summer Corn and Zucchini Chowder. This delightful chowder is not just a meal; it's an experience that brings together the sweetness of fresh corn, the subtle earthiness of zucchini, and a symphony of aromatic spices.

Summer Corn and Zucchini Chowder

Dive into summer with this delightful Creamy Summer Corn and Zucchini Chowder! Packed with fresh corn, tender zucchini, and comforting potatoes, this chowder is a perfect blend of flavors. It's quick to prepare, taking just 35 minutes from start to finish. Whether you opt for heavy cream or coconut milk, this dish will be creamy and satisfying. Garnish with fresh basil or chives for an extra touch. Perfect for a light lunch or dinner!
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Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 large onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 medium potatoes, peeled and diced

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil or chives for garnish

Instructions
 

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

    Stir in the minced garlic and cook for another minute until fragrant.

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

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

          Remove the pot from the heat and use an immersion blender to blend half of the chowder for a creamy texture while leaving some chunks intact. (Alternatively, you can blend in batches in a countertop blender.)

            Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Heat through but do not bring it back to a boil.

              Serve hot, garnished with fresh basil or chives. Enjoy your delicious Summer Corn and Zucchini Chowder!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6