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Cooking with seasonal ingredients isn't just about flavor; it’s about embracing the rhythm of nature and enjoying the freshest produce available. In the case of summer corn and zucchini, these vegetables are not only flavorful but also packed with nutritional benefits that make them a staple in summer meals.

Summer Corn and Zucchini Chowder

Indulge in the fresh flavors of summer with this delicious Corn and Zucchini Chowder! Made with sweet corn, tender zucchini, and aromatic herbs, this creamy chowder is perfect for warm days. Just sauté the veggies, add vegetable broth, and blend to desired creaminess. Finish with a splash of lemon and fresh basil for a burst of flavor. Serve with crusty bread or croutons for a satisfying meal. Perfect for family dinners or gatherings!
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Ingredients
  

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

2 medium zucchinis, diced

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream or coconut milk for a lighter option

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh basil, chopped (plus extra for garnish)

1 tablespoon lemon juice

Optional: Croutons or fresh bread for serving

Instructions
 

Prep the Corn: Start by shucking the corn and carefully cutting the kernels off the cob. Set the kernels aside.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Add Vegetables: Toss in the diced zucchini and corn kernels, cooking for another 3-4 minutes until the zucchini starts to soften.

        Create the Base: Pour in the vegetable broth and turn the heat up slightly. Add the smoked paprika, salt, and pepper. Bring the chowder to a gentle simmer, allowing it to cook for about 10-15 minutes.

          Blend for Creaminess: If you prefer a creamy texture, use an immersion blender to blend about half of the mixture in the pot. This gives a nice thickness while still retaining some chunky vegetables.

            Add Cream and Season: Stir in the heavy cream (or coconut milk for a lighter version), and let the chowder simmer for an additional 5 minutes. Taste and adjust seasoning as necessary. Add chopped basil and lemon juice just before serving.

              Serve: Ladle the chowder into bowls, garnishing with extra basil and croutons or with crusty bread on the side if desired. Enjoy your fresh, summer-inspired chowder!

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