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As the warm sun graces our gardens and markets with nature's bounty, there's no better way to celebrate the essence of summer than with a delightful bowl of Sweet Summer Corn and Zucchini Chowder. This creamy, comforting dish encapsulates the vibrant flavors of the season, offering a satisfying balance of sweetness from fresh corn and the lightness of tender zucchini. Perfect as a light lunch or a hearty dinner, this chowder is not just a feast for the palate; it's also a celebration of the freshest ingredients summer has to offer.

Summer Corn and Zucchini Chowder

Enjoy the vibrant flavors of summer with this Sweet Summer Corn and Zucchini Chowder! Packed with fresh corn, zucchini, and bell peppers, this creamy soup is perfect for warm days. With a blend of coconut milk or heavy cream, fresh herbs, and a hint of smoked paprika, it’s both comforting and refreshing. Easy to make in just 40 minutes, it’s a great dish to share with family and friends. Garnish with cilantro for an added pop of flavor!
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

1 medium red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

2 tablespoons olive oil

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.

      Add the diced zucchini to the pot and sauté for another 5 minutes, stirring occasionally.

        Add the fresh corn kernels and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld.

          Stir in the coconut milk (or heavy cream), thyme, smoked paprika, salt, and pepper. Cook for another 5 minutes until heated through.

            Use an immersion blender to purée a portion of the chowder (about 1/3) to create a creamy texture, or transfer to a blender in batches if you prefer a smoother soup.

              Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro or parsley for a burst of color and flavor.

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