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Chowders have long been a beloved staple in various cuisines, celebrated for their rich textures and comforting flavors. In recent years, the rise of plant-based cooking has brought a wave of creativity to traditional chowder recipes, allowing for a myriad of interpretations that cater to diverse dietary preferences. One such delightful creation is the Creamy Zucchini Corn Chowder. This dish not only exemplifies the essence of chowders but also embraces wholesome, vibrant ingredients that make it a perfect choice for anyone looking to enjoy a hearty yet nutritious meal.

Creamy Zucchini Corn Chowder

Discover the pleasure of cooking with the Creamy Zucchini Corn Chowder, a plant-based delight that combines rich textures with fresh flavors. This versatile dish is perfect for anyone seeking a hearty yet nutritious meal, whether you're vegan, vegetarian, or simply want to enjoy delicious seasonal produce. Bursting with sweetness from corn and a creamy base enhanced by zucchini, this comforting chowder will elevate your dining experience any day of the week. Enjoy it warm, garnished with fresh herbs, and paired with crusty bread for a delightful meal!
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh corn kernels (or canned/frozen if unavailable)

1 large 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 basil or parsley for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

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

      Season and Simmer: Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.

        Cream It Up: Using an immersion blender, blend the chowder until smooth. If you prefer a chunkier texture, blend only half and leave the rest intact. Stir in the heavy cream (or coconut milk) and heat through for another 5 minutes.

          Adjust Seasoning: Taste and adjust seasoning with salt and pepper if necessary.

            Serve: Ladle the chowder into bowls and garnish with fresh basil or parsley. Optionally, add a sprinkle of smoked paprika on top for a beautiful finish.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6