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When it comes to comfort food, few dishes can rival a warm, creamy chowder. The Creamy Zucchini Corn Chowder is a delightful blend of vibrant flavors and textures that can easily become a staple in your kitchen. This dish is not only satisfying but also showcases the delicious bounty of fresh, seasonal ingredients. Each spoonful offers a perfect balance of sweetness from the corn, earthiness from the zucchini, and a rich, creamy texture that envelops your taste buds, making it a comforting choice for any meal.

Creamy Zucchini Corn Chowder

Indulge in the creamy goodness of Zucchini Corn Chowder, a comforting dish that combines fresh vegetables for a delightful blend of flavors. This recipe allows for flexibility, making it suitable for vegan or traditional diets. With zucchini, corn, onions, and garlic as key ingredients, each bowl is nourishing and delicious. Perfect for family gatherings or cozy nights in, enjoy this chowder with crusty bread or a fresh salad for a wholesome meal.
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup coconut milk (substitute with heavy cream for a non-vegan option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh chives or parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion along with a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent. Then, add the minced garlic and continue to cook for an additional minute until the garlic is fragrant.

    Add the Vegetables: Incorporate the diced zucchinis and potatoes to the pot. Stir well and let them cook for approximately 5-7 minutes, allowing the zucchinis to soften and begin to soften.

      Simmer the Chowder: Pour in the vegetable broth, then add the corn kernels, dried thyme, smoked paprika, along with freshly cracked salt and pepper. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

        Blend for Creaminess: Carefully blend the chowder using an immersion blender until smooth, ensuring to leave some chunky pieces for texture. If you don’t have an immersion blender, you can transfer half of the chowder to a standard blender, purée it, and then return the blended portion back to the pot.

          Add Creaminess: Stir in the coconut milk (or heavy cream), allowing it to heat through for an additional 5 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if necessary.

            Serve: Ladle generous portions of the chowder into bowls. Finish with a sprinkle of freshly chopped chives or parsley for garnish. Serve hot, accompanied by crusty bread for dipping.

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