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As the warm rays of summer envelop us, the bounty of fresh produce becomes a highlight of the culinary world. Seasonal cooking is not just a trend; it's a celebration of nature's offerings, encouraging us to embrace the flavors that each season provides. One dish that encapsulates the essence of summer is the delightful Summer Corn and Zucchini Chowder. This comforting, nutritious soup is a perfect way to showcase the season's harvest, combining sweet corn and tender zucchini into a creamy, flavorful medley.

Summer Corn and Zucchini Chowder

Indulge in the flavors of summer with this delicious Summer Corn and Zucchini Chowder! Packed with fresh corn, tender zucchini, and aromatic herbs, this chowder is creamy and comforting. Perfect for warm days, it combines simple ingredients like coconut milk for richness and smoked paprika for a hint of smokiness. Ready in just 40 minutes, it's an easy, flavorful dish that pairs beautifully with crusty bread. Enjoy a bowl full of sunshine!
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Ingredients
  

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

2 medium zucchinis, diced

1 large onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 medium potato, peeled and diced

1 tsp thyme (fresh or dried)

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil

Fresh basil or chives, for garnish

Instructions
 

Prep the Vegetables: Start by removing the kernels from the corn cobs using a sharp knife. Dice the zucchinis, onion, and potato, and mince the garlic.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

      Cook Potatoes: Add the diced potato to the pot and stir for another 2 minutes. This helps to slightly caramelize the potatoes.

        Combine Ingredients: Pour in the vegetable broth and bring to a gentle simmer. Add the fresh corn kernels, zucchini, thyme, smoked paprika, salt, and pepper.

          Simmer: Cover and let the chowder simmer for about 15-20 minutes until the potatoes and zucchini are tender.

            Add Coconut Milk: Stir in the coconut milk (or heavy cream) and let it heat through for another 5 minutes. Adjust seasoning if necessary.

              Serve: Ladle the chowder into bowls and garnish with fresh basil or chives before serving. Enjoy this warm and comforting dish with crusty bread on the side!

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