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Achieving the perfect creamy texture is crucial for a chowder that feels indulgent yet light. When it comes to blending your zucchini corn chowder, you have two primary options: an immersion blender or a traditional countertop blender.

Creamy Zucchini Corn Chowder

Looking for a perfect summer meal? Try this Creamy Zucchini Corn Chowder that celebrates the best of seasonal produce! With fresh zucchini and sweet corn as the stars, this comforting soup is both rich and satisfying. It's easy to customize for your dietary preferences, making it ideal for lunch or dinner. Pair it with crusty bread for a hearty feast. Delight in this nourishing dish that captures the flavors of summer while keeping your cooking fun and simple!
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh corn kernels (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 dairy-free option)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley or chives, for garnish

Instructions
 

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

    Add the Vegetables: Stir in the diced zucchini, corn, and potatoes. Cook for another 5 minutes, allowing the zucchini to soften slightly.

      Pour in the Broth: Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Add the dried thyme, smoked paprika, salt, and pepper to taste. Let it simmer for about 20 minutes, until the potatoes are tender.

        Blend for Creaminess: Once the veggies are cooked, use an immersion blender to puree the chowder until smooth (you can also transfer to a blender in batches, if necessary). Leave a few chunks for texture if preferred.

          Stir in the Cream: Return the chowder to low heat and stir in the heavy cream (or coconut milk). Warm through for about 5 minutes, adjusting salt and pepper as needed.

            Serve: Ladle into bowls, garnish with fresh parsley or chives, and enjoy your creamy, comforting chowder!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4