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In the heart of summer, when gardens overflow with fresh produce, there’s nothing quite like a comforting bowl of chowder to celebrate the season. As the days grow longer and the sun shines brighter, the culinary world comes alive with vibrant flavors, and one dish that embodies this seasonal bounty is Creamy Summer Corn and Zucchini Chowder. This delightful recipe is not only a delicious way to enjoy the freshness of summer but also a wholesome and satisfying meal that can be enjoyed by the whole family.

Summer Corn and Zucchini Chowder

Enjoy the taste of summer with this creamy corn and zucchini chowder! Made with fresh corn, tender zucchini, and hearty potatoes, this comforting soup is perfect for warm days. Simply sauté onions and garlic, simmer with vegetable broth, and stir in heavy cream or coconut milk for a rich finish. Blend for a smooth texture or keep it chunky for a rustic feel. Garnished with fresh basil or parsley, it's a delicious dish that serves 4-6!
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Ingredients
  

4 ears of fresh corn, kernels removed (or 2 cups frozen corn)

2 medium zucchinis, diced

1 large potato, peeled and cubed

1 small onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut milk

2 tablespoons olive oil

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh basil or parsley, for garnish

Instructions
 

Prep the Vegetables: Begin by shucking the corn and removing the kernels using a knife. Dice the zucchinis, peel and cube the potato, and chop the onion and garlic.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.

      Add Potatoes and Broth: Stir in the cubed potatoes and vegetable broth. Bring the mixture to a boil, reduce the heat, and simmer for about 10-15 minutes, or until the potatoes are tender.

        Incorporate Corn and Zucchini: Once the potatoes are tender, add the corn kernels and diced zucchini to the pot. Stir in the thyme, salt, and pepper, and let it simmer for another 5-7 minutes, allowing the zucchinis to soften and the flavors to meld.

          Cream it Up: Reduce the heat to low, and carefully stir in the heavy cream (or coconut milk if using for a dairy-free version). Let it warm through, adjusting seasoning as desired.

            Blend for Creaminess (optional): For a smoother chowder, use an immersion blender to blend a portion of the soup directly in the pot. Alternatively, transfer about half the chowder to a blender, blend until smooth, and return it to the pot.

              Garnish and Serve: Ladle the chowder into bowls, garnish with fresh basil or parsley, and serve hot. Enjoy the delicious summer flavors!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6