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As the summer sun warms the days, it brings with it a bounty of fresh produce that bursts with flavor and nutrition. This is the season when gardens yield an abundance of vegetables, and local farmers' markets overflow with vibrant colors and enticing aromas. One dish that perfectly embodies the essence of summer is the Sunny Delight: Summer Corn and Zucchini Chowder. This refreshing and nutritious chowder not only highlights the best of the season's ingredients but also provides a comforting meal suitable for warm weather dining.

Summer Corn and Zucchini Chowder

Dive into summer with this delicious Summer Corn and Zucchini Chowder! Fresh corn and zucchini meld beautifully in a creamy broth, perfect for warm days. This easy recipe combines vibrant veggies, garlic, and potatoes to create a comforting dish that's sure to impress. Whether you go with heavy cream or coconut milk for a dairy-free twist, this chowder is a bowl of sunshine. Garnish with cilantro for that extra pop of flavor. Enjoy it as a light lunch or a tasty dinner!
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Ingredients
  

4 ears of fresh corn, husked and kernels removed

2 medium zucchinis, diced

1 large onion, diced

3 cloves garlic, minced

3 medium potatoes, peeled and cubed

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Chopped fresh cilantro or parsley for garnish (optional)

Juice of 1 lime

Instructions
 

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

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

      Add the cubed potatoes, zucchini, smoked paprika, and thyme. Stir to combine and sauté for an additional 3-4 minutes.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.

          Add the fresh corn kernels and continue simmering for another 5 minutes.

            Stir in the heavy cream (or coconut milk) and lime juice. Season with salt and pepper to taste.

              If the chowder is too thick, feel free to add more broth or water until you reach your desired consistency.

                Remove from heat and let it cool slightly before serving. Garnish with freshly chopped cilantro or parsley if desired.

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