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As the seasons shift and the air turns crisp, there's nothing quite like a warm, comforting bowl of chowder to soothe the soul. Creamy Zucchini Corn Chowder stands out as a delightful and hearty option, combining the fresh flavors of summer produce with the cozy essence of a traditional chowder. This dish is not only a celebration of seasonal ingredients but also a versatile recipe that caters to various dietary preferences, making it a perfect choice for family dinners or gatherings with friends.

Creamy Zucchini Corn Chowder

Warm up your evenings with a bowl of Creamy Zucchini Corn Chowder, a perfect blend of fresh summer flavors and comforting textures. This hearty dish combines zucchini, sweet corn, and potatoes into a rich, creamy chowder that’s adaptable for any dietary preference. Easy to make, it's ideal for family dinners or cozy gatherings. The vibrant colors and nourishing ingredients make each bite a delightful experience. Discover how simple it is to enjoy this seasonal favorite!
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Ingredients
  

2 medium zucchinis, diced into bite-sized pieces

1 cup sweet corn kernels (use fresh or frozen)

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium potatoes, peeled and diced into small cubes

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut milk for a dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh basil or parsley, for optional garnish

Instructions
 

Sauté the Aromatics: In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion and minced garlic, stirring occasionally. Cook for about 5 minutes or until the onion becomes translucent and fragrant.

    Add the Zucchini and Potatoes: Gently stir in the diced zucchini and potatoes. Continue to cook for an additional 5 minutes, allowing the zucchini to soften slightly while the potatoes begin to soften.

      Incorporate the Corn: Add the sweet corn kernels to the pot. Then pour in the vegetable broth along with the dried thyme, smoked paprika, and season with salt and pepper. Stir well to combine and bring the mixture to a boil.

        Simmer: Reduce the heat to low and allow the chowder to simmer uncovered for about 15-20 minutes, or until the potatoes are fork-tender.

          Blend the Chowder: If using an immersion blender, carefully blend about half of the mixture directly in the pot until smooth, while leaving some chunky pieces for texture. Alternatively, transfer half of the chowder to a countertop blender, blend until smooth, then return to the pot.

            Add Creaminess: Stir in the heavy cream (or coconut milk) and continue to heat the chowder on low until heated through. Taste and adjust seasoning with additional salt and pepper if necessary.

              Serve: Ladle the chowder into bowls and, if desired, garnish with freshly chopped basil or parsley. Serve warm and enjoy!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6