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As summer rolls in, so does an abundance of fresh produce, inviting us to create dishes that embody the season's vibrant flavors. Among these culinary delights, Summer Corn and Zucchini Chowder stands out as a refreshing, comforting option that captures the essence of warm sunny days. This creamy, hearty chowder not only provides a soothing warmth during cooler summer evenings but also showcases a delightful array of seasonal vegetables that are both nourishing and delectable.

Summer Corn and Zucchini Chowder

Brighten your summer days with this refreshing Sunshine in a Bowl: Summer Corn and Zucchini Chowder! Loaded with fresh corn, zucchini, and creamy coconut milk, this delightful dish is bursting with flavor. It’s quick to prepare in just 35 minutes and perfect for a light meal. Sauté your veggies, combine them with herbs, and blend for a creamy texture. Garnish with fresh basil or parsley, and enjoy a bowl of sunshine! Ideal for warm days or anyone craving a taste of summer.
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Ingredients
  

4 ears of fresh corn, kernels removed (about 3 cups)

2 medium zucchinis, 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 flavor)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Chopped fresh basil or parsley for garnish

Optional: Red pepper flakes for a spicy kick

Instructions
 

Preparation of Ingredients: Start by removing the kernels from the corn ears and set aside. Dice the zucchinis, onion, and potato. Mince the garlic.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Vegetables and Spices: Add the diced potato and zucchini to the pot. Stir in the smoked paprika and thyme, allowing the spices to coat the vegetables and cook for about 2 minutes.

        Combine Broth and Corn: Pour in the vegetable broth and add the corn kernels. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.

          Blend and Incorporate Creaminess: For a creamy texture, use an immersion blender to blend about a third of the chowder directly in the pot. Alternatively, carefully transfer a portion to a regular blender and blend until smooth before returning it to the pot. Stir in the coconut milk (or heavy cream) and mix well.

            Season and Serve: Taste the chowder and season with salt, pepper, and optional red pepper flakes to your preference. Allow to simmer for a few more minutes until heated through.

              Garnish and Enjoy: Serve the chowder warm, garnished with fresh basil or parsley on top.

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