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- Fresh corn kernels (4 cups) - Zucchini (2 medium) - Onion (1 medium) - Garlic (2 cloves) - Vegetable broth (4 cups) - Heavy cream or coconut milk (1 cup) - Smoked paprika (1 teaspoon) - Dried thyme (1 teaspoon) - Salt and black pepper - Choosing the best corn: Look for ears with bright green husks. The kernels should be plump and milky when pressed. This tells you the corn is fresh and sweet. - Picking ripe zucchinis: Choose zucchinis that are firm and smooth. They should have a vibrant green color. Avoid any with blemishes or soft spots. - Importance of fresh herbs: Fresh herbs add vital flavor. Look for bright green leaves and a strong aroma. Basil and thyme are great choices for this chowder. Use these tips to ensure your chowder bursts with flavor. Fresh ingredients make all the difference! For the full recipe, check out the details above. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté it for about 5 minutes. You want the onion soft and translucent. 3. Next, add the minced garlic to the pot. Cook for another minute, stirring often. The garlic should smell nice and golden. 4. Now, it's time to add the diced zucchini and corn kernels. Stir them well. Cook for another 3-5 minutes. The zucchini should soften, and the corn will start to smell sweet. 1. Pour in the vegetable broth. Increase the heat until it boils gently. 2. Once boiling, lower the heat and let it simmer uncovered for 15-20 minutes. The zucchini should be tender, and the flavors will blend well. 3. Use an immersion blender to blend half of the chowder. This gives it a creamy texture while keeping some chunks. If you don't have one, carefully transfer half to a blender, then return it to the pot. 1. Stir in the heavy cream or coconut milk. Add smoked paprika and dried thyme for extra flavor. 2. Season with salt and pepper to taste. Let it simmer for another 5-10 minutes. This ensures it heats through and the flavors meld. 3. Serve your chowder warm, garnished with fresh basil leaves for a lovely touch. This recipe is a perfect summer dish. You can find the full recipe in the article. Enjoy! - Best blending techniques: For a creamy chowder, use an immersion blender. Blend only half the chowder, keeping some chunks intact. This gives you a nice mix of creamy and chunky texture. If you don’t have an immersion blender, carefully transfer half to a regular blender, blend, and return it to the pot. - Avoiding overcooking veggies: Cook the zucchini until soft but not mushy. This keeps the flavor bright and fresh. Add the zucchini after the onion and garlic. Cook just until they are tender, about 3 to 5 minutes. - Suggestions for ingredient swaps: Try using fresh herbs like dill or cilantro instead of basil. They can add a fresh twist to your chowder. For a different taste, swap heavy cream with coconut milk. It offers a nice, creamy texture without dairy. - Incorporating spices for depth: Add a pinch of cayenne pepper for heat or some curry powder for warmth. Smoked paprika is great for a smoky flavor. Just a teaspoon will elevate your chowder instantly. - Prepping ingredients in advance: Chop your onion and zucchini the night before. Store them in the fridge for a quick start. You can also shuck the corn ahead of time, making cooking easier. - Using frozen corn and store-bought broth: Frozen corn works well in this recipe. It’s sweet and saves time. Store-bought broth can cut down on cooking time too. Just choose low-sodium options for better control over the salt. Using these tips, you can make your Summer Corn and Zucchini Chowder simple, tasty, and quick! For the complete preparation, check out the Full Recipe. {{image_4}} To make this chowder vegan-friendly, swap the heavy cream for coconut milk. This gives it a creamy texture without dairy. Use vegetable broth instead of chicken broth to keep it plant-based. Your taste buds won’t miss a thing! For gluten-free options, ensure your broth is gluten-free. Most vegetable broths work great. If you add any thickeners, check they are gluten-free as well. You can elevate the chowder by adding proteins like chicken or shrimp. Cook these proteins separately and add them during the last simmer. This adds richness and heartiness to the dish. Incorporating different herbs can change the flavor. Try fresh dill or cilantro for a unique twist. They add bright notes that enhance the chowder's freshness. Instead of zucchini, use butternut squash. It brings a sweet, nutty flavor and a creamy texture. This swap works well in the fall and adds a seasonal touch. You can also substitute other summer vegetables. Bell peppers or green beans can add crunch and color. Mixing in seasonal produce keeps the chowder exciting and fresh. For the full recipe, check out the Sunny Summer Corn and Zucchini Chowder. After enjoying your chowder, store any leftovers in the fridge. Use an airtight container. This keeps the chowder fresh for up to three days. If you want to save it longer, freeze it! Pour the cooled chowder into freezer-safe bags or containers. Be sure to leave some space for expansion. It can last up to three months in the freezer. When ready to eat, reheat the chowder carefully. The best way is on the stove over low heat. Stir often to avoid burning. You can also use a microwave. Pour the chowder into a microwave-safe bowl. Heat it in short increments, stirring in between. This method helps keep the texture smooth and flavors intact. How long can you keep chowder? In the fridge, it lasts about three days. If frozen, it's good for three months. Always check for spoilage. Look for changes in smell or color. If it smells sour or looks off, throw it away. Enjoy your Summer Corn and Zucchini Chowder knowing you can store it safely for later meals! For the full recipe, check the details above. Summer Corn and Zucchini Chowder is a creamy soup full of fresh flavors. It features sweet corn and tender zucchini, making it a perfect summer dish. You will enjoy the delightful mix of textures. The chowder has a rich taste, thanks to the heavy cream and spices. It is easy to make and can be a meal on its own or a side dish. Yes, you can make this chowder a day in advance. Just store it in the fridge after cooking. The flavors will deepen overnight, making it even tastier. When ready to serve, simply reheat it on the stove. Make sure to stir well as it warms up. This chowder pairs well with many sides. You can serve it with crusty bread for dipping. A light salad with fresh greens also works nicely. For a heartier meal, consider a grilled cheese sandwich. Each option complements the chowder's flavors. You can use frozen corn and zucchini if fresh ones aren’t available. They are easy to find and save time. Just make sure to thaw them before cooking. This will help retain the texture and flavor in your chowder. Using frozen veggies can still yield a tasty dish! We explored how to make a delicious summer corn and zucchini chowder, using simple ingredients like fresh corn, zucchini, and broth. I shared tips for selecting fresh produce and techniques to achieve the perfect texture. You can adjust flavors and make variations for dietary needs. Remember to store leftovers properly and know their shelf life. This chowder is not just easy to make; it's also versatile and tasty for any meal. Dive in and enjoy creating this comforting dish!

Summer Corn and Zucchini Chowder

Delight in the flavors of summer with this Sunny Summer Corn and Zucchini Chowder! Packed with fresh corn, zucchini, and a touch of smoked paprika, this creamy chowder is a perfect warm weather dish. Easy to make in just 45 minutes, it’s great for lunch or dinner. Ready to savor a bowl of deliciousness? Click through to explore this yummy recipe and elevate your summer meals!
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Ingredients
  

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

2 medium zucchinis, diced into small cubes

1 medium onion, finely chopped

2 cloves garlic, minced to a paste

4 cups vegetable broth (preferably low-sodium)

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

1 teaspoon smoked paprika for a hint of depth

1 teaspoon dried thyme for herbal notes

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

Fresh basil leaves, torn or whole, for a vibrant garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes or until the onion becomes soft and translucent.

    Add the minced garlic to the pot and cook for an additional minute, stirring often, until the garlic is fragrant and lightly golden.

      Incorporate the diced zucchini and fresh corn kernels into the pot, stirring to combine all ingredients. Cook for another 3-5 minutes, allowing the zucchini to soften slightly while the corn releases its natural sweetness.

        Pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until the zucchini is tender and the flavors have melded beautifully.

          With an immersion blender, blend about half of the chowder directly in the pot until it reaches a creamy consistency, while still retaining some whole pieces for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a traditional blender, blend until smooth, and return it to the pot.

            Stir in the heavy cream or coconut milk, smoked paprika, dried thyme, and season with salt and pepper to taste. Allow the chowder to simmer for an additional 5-10 minutes, ensuring it is heated through while checking and adjusting the seasoning if necessary.

              Serve the chowder warm, beautifully garnished with fresh basil leaves on top for a burst of color and aromatic flavor.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Serving Suggestion: Pair with crusty bread or a light salad for a refreshing summer meal.