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As the sun shines brighter and the days grow longer, summer brings with it an array of vibrant flavors and fresh produce that can transform any meal into a celebration of the season. One of the best ways to embrace the bounty of summer is through a comforting bowl of chowder, and what better choice than a delightful Summer Corn and Zucchini Chowder? This dish not only encapsulates the essence of summer with its sweet corn and tender zucchini but also provides a nourishing option that is both satisfying and health-conscious.

Summer Corn and Zucchini Chowder

Enjoy the flavors of summer with this delicious Corn and Zucchini Chowder! Made fresh with sweet corn, tender zucchini, and creamy goodness, this recipe is perfect for warm days. Start with sautéed onions and garlic, add potatoes and spices, and let it simmer to perfection. Blend for a creamier texture if you wish. Serve hot, garnished with fresh chives. Quick and easy to prepare, it's a comforting dish that serves six. Perfect for family gatherings!
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Ingredients
  

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

2 medium zucchinis, diced

1 small 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 dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives, chopped (for garnish)

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 minute until fragrant.

    Add Vegetables: Add the diced potatoes, zucchini, thyme, and smoked paprika to the pot. Sauté for another 5 minutes, stirring occasionally, allowing the veggies to soften slightly.

      Add Corn and Broth: Stir in the fresh corn kernels and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend for Creaminess (optional): For a creamier texture, you can use an immersion blender to puree part of the chowder, or transfer half to a blender and pulse until smooth before returning it to the pot.

          Finish with Cream: Stir in the heavy cream (or coconut milk) to add richness to the chowder. Allow it to heat through for another 5 minutes. Season with salt and pepper to taste.

            Serve and Garnish: Ladle the chowder into bowls, and garnish with freshly chopped chives for a burst of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6