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Chowders have long held a cherished place in the hearts of food lovers, particularly as a warm, comforting dish during the colder months. These creamy soups, often rich and hearty, embody the essence of comfort food, inviting you to come in from the chill and savor each spoonful. Today, we are excited to introduce you to a vibrant and seasonal favorite: Corn & Zucchini Bliss Chowder. This chowder not only captivates with its delightful flavors but also showcases the beauty of using fresh, seasonal ingredients.

Creamy Corn and Zucchini Chowder

Indulge in the creamy comfort of Corn & Zucchini Bliss Chowder, the perfect dish for chilly days! This delightful chowder combines sweet corn and tender zucchini, showcasing vibrant and seasonal flavors. Packed with nutrients, it offers both a rich texture and the option for dairy-free enjoyment. Easy to prepare, this chowder is great for a cozy dinner or a light lunch. Discover how fresh ingredients elevate your meals and enjoy every warm, satisfying spoonful!
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Ingredients
  

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

2 medium zucchinis, diced

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free version)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics:

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.

      Add Veggies:

        Stir in the diced potatoes, zucchini, corn, dried thyme, and smoked paprika. Cook for about 5 minutes, allowing the vegetables to soften slightly.

          Add Broth:

            Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 15-20 minutes, until the potatoes are tender.

              Blend the Chowder:

                For a creamy texture, carefully ladle about half of the chowder into a blender and blend until smooth. You can also use an immersion blender directly in the pot for a chunkier style. Return the blended chowder to the pot.

                  Add Cream:

                    Stir in the heavy cream (or coconut milk), bringing the chowder back to a gentle simmer. Let it cook for another 5 minutes, allowing all the flavors to meld together. If the chowder is too thick, feel free to add a little more broth or water to reach your desired consistency.

                      Season to Taste:

                        Season with salt and pepper according to your preference. Give it a good stir.

                          Serve and Garnish:

                            Ladle the chowder into bowls and top with sliced green onions and fresh parsley. Enjoy your delicious, creamy corn and zucchini chowder!

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6