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As the sun shines brightly and the days grow longer, summer brings with it a vibrant array of fresh produce, making it the perfect time to indulge in light and refreshing dishes. Among the many culinary delights that the season offers, Summer Corn and Zucchini Chowder stands out as a comforting and satisfying option that captures the essence of summer in every spoonful. This chowder, brimming with the sweet, earthy flavors of corn and the delicate crunch of zucchini, is not only delightful to the taste buds but also a nourishing choice for any meal—be it lunch or dinner.

Summer Corn and Zucchini Chowder

Indulge in the flavors of summer with this delightful Corn and Zucchini Chowder! Packed with fresh corn, tender zucchini, and fragrant spices, this creamy dish is perfect for a light, satisfying meal. Made easy with vegetable broth and coconut milk, it’s both comforting and refreshing. Serve it warm, garnished with fresh basil and a squeeze of lime for a zesty finish. Ready in just 40 minutes, it's a perfect addition to your summer recipe collection!
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Ingredients
  

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

2 medium zucchini, diced

1 large onion, diced

3 cloves garlic, minced

4 cups vegetable broth

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

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh basil for garnish (optional)

Lime wedges for serving

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the zucchini to the pot and cook for an additional 3-4 minutes until slightly softened.

        Incorporate the fresh corn kernels and continue to stir for 2 minutes.

          Pour in the vegetable broth, smoked paprika, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

            Remove half of the chowder and blend it until smooth using an immersion blender or in a regular blender, then return it to the pot. This will create a creamy texture while keeping some chunky bits for added texture.

              Stir in the coconut milk (or cream) and heat through for another 5 minutes. Adjust seasonings to taste.

                Serve the chowder hot, garnished with fresh basil and lime wedges on the side.

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