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When the sun is shining and summer is in full swing, there’s nothing quite like a vibrant bowl of chowder to celebrate the season's bounty. Chowders are a delightful culinary creation that effortlessly combines comfort and freshness, making them a versatile choice for any meal. Whether it’s a warm summer afternoon or a cool evening, chowders can be enjoyed year-round, with the ability to adapt to the freshest ingredients available. Today, we’re diving into a recipe that embodies the spirit of summer: Sunny Corn & Zucchini Chowder.

Summer Corn and Zucchini Chowder

Brighten up your meal with this delicious Sunny Corn & Zucchini Chowder! Packed with fresh corn, tender zucchini, and a hint of smoked paprika, this creamy, comforting dish is perfect for any day. It's easy to make in under 40 minutes and can be customized with fresh herbs and a touch of heat if you like. Serve it warm for a delightful lunch or dinner. Enjoy the vibrant flavors of summer with every spoonful!
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Ingredients
  

4 cups fresh corn kernels (about 4-5 ears of corn, husked)

2 medium zucchini, diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a creamier texture)

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

Fresh basil or cilantro for garnish

Optional: red chili flakes for heat

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, smoked paprika, and cumin. Cook for another minute, until fragrant.

      Add the diced zucchini and corn kernels to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the zucchini begins to soften.

        Pour in the vegetable broth and bring the mixture to a simmer. Cover and let it cook for 10-15 minutes, allowing the flavors to meld.

          Once the vegetables are tender, use an immersion blender to puree a portion of the chowder for a smoother texture. Alternatively, you can transfer a portion to a blender and then return it to the pot.

            Stir in the coconut milk (or heavy cream), and season with salt, pepper, and optionally red chili flakes to taste. Heat for an additional 5 minutes.

              Serve hot, garnished with fresh basil or cilantro.

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