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Creamy Zucchini Corn Chowder is a delightful dish that embodies the essence of comfort food while celebrating the vibrant flavors of fresh vegetables. With its rich, velvety texture and a harmonious blend of sweet corn and tender zucchini, this chowder is not only a treat for the taste buds but also a wholesome choice for health-conscious eaters. Whether enjoyed on a chilly evening or served as a light summer meal, this chowder is versatile enough to fit various occasions, making it a staple in many kitchens.

Creamy Zucchini Corn Chowder

Discover the joy of making Creamy Zucchini Corn Chowder, a delicious and wholesome comfort food that balances the sweet flavors of fresh corn and tender zucchini. This versatile dish is perfect for any season, whether enjoyed on chilly evenings or as a light summer meal. With easy preparation steps and nutritious ingredients like potatoes, herbs, and the option of coconut milk or heavy cream, you can customize it to your taste. Perfect for family dinners or meal prep, this chowder is sure to become a kitchen staple!
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions
 

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

    Add the Vegetables: Stir in the diced zucchinis and potatoes. Cook for about 5-7 minutes, allowing the zucchinis to soften slightly.

      Simmer the Chowder: Pour in the vegetable broth and add the corn, thyme, smoked paprika, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

        Blend for Creaminess: Using an immersion blender, carefully blend the chowder until smooth, leaving some chunky bits for texture. If you don’t have an immersion blender, you can transfer half of the chowder to a blender and puree, then return to the pot.

          Add Creaminess: Stir in the coconut milk (or heavy cream) and heat through for another 5 minutes. Adjust seasoning with more salt and pepper if needed.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley. Serve hot with crusty bread on the side for dipping.

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