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What makes this chowder truly special is its celebration of seasonal ingredients. Corn, with its sweet and juicy kernels, offers a delightful burst of flavor that pairs perfectly with the tender, mild taste of zucchini. Both vegetables are at their peak during the summer months, but with a little creativity, you can enjoy this chowder year-round. Fresh corn can be found at local farmers' markets or grocery stores, and if you’re in a pinch, frozen corn works just as well. Zucchini, on the other hand, is often abundant in home gardens, making it an easy choice for this recipe.

Creamy Corn and Zucchini Chowder

Warm up this season with a delicious bowl of Creamy Corn and Zucchini Chowder Delight. This comforting dish celebrates fresh, seasonal ingredients like sweet corn and tender zucchini, making it not only flavorful but also nourishing. Perfect for cozy family dinners or gatherings with friends, this easy recipe combines sautéed aromatics with creamy goodness. With a few simple steps, you'll create a chowder that fills your kitchen with delightful aromas and warms your soul. Enjoy a scoop of comfort that's sure to be a hit!
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Ingredients
  

2 cups fresh corn kernels (or frozen corn)

2 medium zucchinis, diced

1 large onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth

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

2 medium potatoes, peeled and diced

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

1/4 cup fresh parsley, chopped (for garnish)

Crusty bread (for serving)

Instructions
 

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

    Cook the Potatoes: Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.

      Add Zucchini and Corn: Stir in the diced zucchini, corn kernels, thyme, and smoked paprika. Cook for another 5-7 minutes until the zucchini is tender.

        Cream it Up: Lower the heat and gradually stir in the heavy cream (or coconut milk). Let the chowder simmer gently for another 5 minutes. If the chowder is too thick, you can add more broth or water to reach your desired consistency.

          Season: Taste the chowder and season with salt and pepper as needed. Remove from heat.

            Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with slices of crusty bread on the side.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings