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When it comes to the main ingredient in Summer Corn and Zucchini Chowder, fresh corn is undoubtedly the star of the show. The natural sweetness and crunch of freshly harvested corn elevate the dish and provide a delightful contrast to the creaminess of the chowder. Opting for fresh corn over frozen is crucial, as it significantly impacts both the flavor and texture of the final product. Fresh corn, when in season, has a sweet, buttery taste that frozen varieties often lack due to the freezing process.

Summer Corn and Zucchini Chowder

Stay cool this summer with a delicious bowl of Summer Corn and Zucchini Chowder! This creamy, hearty soup combines fresh corn, zucchini, and potatoes, all simmered in a rich vegetable broth and coconut milk. Seasoned with smoked paprika and thyme, it's a flavor-packed dish that's perfect for warm days. Ready in just 45 minutes, serve it with crusty bread and enjoy garnished with fresh basil or parsley. Perfect for a light lunch or dinner!
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Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, 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

Salt and pepper to taste

Chopped fresh basil or parsley for garnish

Optional: 1/2 cup diced bell pepper for added sweetness

Instructions
 

Prep the Vegetables: Start by preparing your vegetables: dice the onion, zucchini, and potatoes, and remove the corn kernels from the cobs. Set aside.

    Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add Zucchini and Potatoes: Toss in the diced zucchini and potatoes, mixing them well with the onions and garlic. Cook for approximately 5 minutes, stirring occasionally.

        Incorporate Corn: Add the corn kernels and any optional bell pepper. Sprinkle in the smoked paprika and thyme, mixing everything together thoroughly.

          Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cover the pot, allowing it to cook for about 15-20 minutes, or until the potatoes are tender.

            Creaminess Factor: Once the potatoes are tender, stir in the coconut milk (or heavy cream) and let the chowder heat through for another 5 minutes, adjusting the seasoning with salt and pepper to taste.

              Serve and Garnish: Ladle the chowder into bowls and garnish with freshly chopped basil or parsley. Enjoy it warm with crusty bread on the side!

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