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As summer rolls in, a delightful wave of fresh produce floods farmers' markets and grocery stores alike. It's the perfect time to celebrate the season's bounty with a refreshing dish that embodies the flavors of summer. Enter the Creamy Summer Corn and Zucchini Chowder—a luscious, comforting bowl of goodness that not only warms the soul but also tantalizes the taste buds. This chowder showcases the vibrant colors and flavors of the freshest ingredients, making it an ideal choice for a light lunch or a cozy dinner on a warm evening.

Summer Corn and Zucchini Chowder

Dive into the taste of summer with this creamy corn and zucchini chowder! Packed with fresh vegetables, this delightful dish features sweet corn, tender zucchini, and a hint of smoked paprika. Easy to prepare in just 45 minutes, it’s perfect for a warm day or any occasion. The creamy texture from coconut milk (or heavy cream) makes it indulgent, while fresh basil adds a touch of brightness. Serve warm with crusty bread for a delicious meal!
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Ingredients
  

4 medium zucchinis, diced

4 cups fresh corn kernels (approximately 6-8 ears of corn)

1 large onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer taste)

2 medium potatoes, peeled and diced

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or chives, for garnish

Optional: A splash of lime juice for brightness

Instructions
 

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

    Add Zucchini and Potatoes: Stir in the diced zucchinis and potatoes, cooking for another 5 minutes, stirring occasionally. The zucchini should start to soften.

      Incorporate Corn and Broth: Add the fresh corn kernels, vegetable broth, and smoked paprika to the pot. Increase heat to bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

        Creamy Finish: Once the potatoes are cooked through, use an immersion blender to puree the chowder slightly, leaving some texture for the corn and zucchini. If you don’t have an immersion blender, transfer about half of the chowder to a blender, then return it to the pot.

          Stir in Coconut Milk: Mix in the coconut milk, and season with salt and pepper to taste. If you desire a tangy flavor, add a splash of lime juice. Let the chowder cook for an additional 5 minutes on low heat.

            Garnish and Serve: Ladle the chowder into bowls and garnish with freshly chopped basil or chives. Serve warm with crusty bread.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8