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When it comes to comfort food, few dishes can rival the creamy, rich texture and delightful flavors of a chowder. The Creamy Zucchini Corn Chowder is a standout recipe that perfectly embodies this essence. This dish is not only a feast for the senses but also a nourishing option that brings together the best of summer vegetables in a warm, satisfying bowl. Its appeal lies in its simplicity and the way it showcases the fresh, vibrant flavors of zucchini and corn, making it an ideal choice for a cozy weeknight dinner or a comforting weekend lunch.

Creamy Zucchini Corn Chowder

Looking for a comforting and nourishing dish? Try this Creamy Zucchini Corn Chowder recipe! It blends the sweet flavors of fresh corn with the tender earthiness of zucchini, all wrapped in a rich, creamy base. Perfect for cozy weeknight dinners or weekend lunches, this chowder is not just delicious but also packed with nutrients. With simple ingredients and easy preparation steps, it’s a delightful way to enjoy summer vegetables while warming your soul.
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Ingredients
  

2 medium zucchinis, diced

1 cup corn kernels (fresh or frozen)

1 medium onion, chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a lighter option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Vegetables: Stir in the diced zucchini, potatoes, corn, dried thyme, and smoked paprika. Cook for another 5 minutes, letting the flavors meld together.

      Pour in Broth: Add the vegetable broth to the pot, bringing the mixture to a gentle boil. Reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

        Blend for Creaminess: Using an immersion blender, blend part of the chowder until creamy but remember to leave some chunks for texture. If you don’t have an immersion blender, carefully transfer some of the soup to a standard blender and blend until smooth, then return it to the pot.

          Stir in Cream: Pour in the heavy cream (or coconut milk) and stir well. Allow the chowder to simmer for another 5-10 minutes to heat through. Season with salt and pepper to taste.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Enjoy it with crusty bread for a delightful meal!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings