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As the warm days of summer approach, the craving for fresh and vibrant flavors becomes irresistible. One dish that perfectly embodies the essence of the season is Summer Corn and Zucchini Chowder. This delightful recipe showcases the bounty of summer produce, combining sweet corn and tender zucchini in a creamy, comforting soup. It's an ideal choice for those hot days when you want something light yet satisfying.

Summer Corn and Zucchini Chowder

Beat the heat this summer with a delightful Summer Corn and Zucchini Chowder! This creamy and satisfying dish combines fresh sweet corn, tender zucchini, and aromatic spices, making it perfect for warm days. Easy to prepare, simply sauté your veggies, add broth, and let the flavors come together. With optional jalapeños for added heat, this chowder is customizable to your taste. Serve it up with fresh herbs for a burst of flavor. Enjoy a bowl of summer!
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Ingredients
  

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

2 medium zucchini, diced

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream for richness)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley, for garnish

Optional: 1-2 jalapeños, diced for heat

Instructions
 

Prepare Ingredients: Start by shucking the corn and removing the kernels from the cob. Set aside. Dice the zucchini, chop the onion, and mince the garlic. If using jalapeños, chop them as well.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté for about 3-4 minutes until the onion becomes translucent.

      Add Corn and Zucchini: Stir in the corn kernels and diced zucchini, then cook for another 5 minutes, allowing the vegetables to soften slightly.

        Incorporate Broth and Spices: Pour in the vegetable or chicken broth, and add the smoked paprika, salt, and pepper. If you enjoy a bit of heat, add the diced jalapeños at this stage. Bring the mixture to a gentle boil.

          Simmer the Chowder: Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the corn to become tender.

            Blend Half the Chowder: Using an immersion blender, blend about half of the chowder to create a creamy texture while leaving some chunks for heartiness. If you don’t have an immersion blender, you can carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.

              Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and heat through. Adjust seasoning with additional salt and pepper, if needed.

                Serve: Ladle the chowder into bowls and garnish with freshly chopped basil or parsley for a vibrant touch.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6