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Once you’ve sautéed the onions, garlic, and added your corn and zucchini, it’s time to let the flavors meld through a gentle simmer. Simmering plays a crucial role in developing the chowder's depth, allowing the natural sweetness of the corn to infuse into the broth while the zucchini softens and releases its earthy flavor. Aim for a simmering time of about 15-20 minutes. This duration allows the vegetables to become tender and the flavors to fully integrate, creating a harmonious taste profile that is the essence of summer.

Creamy Corn and Zucchini Chowder Cups

Discover the perfect way to enjoy summer with these delightful Creamy Corn and Zucchini Chowder Cups. This recipe weaves together the sweetness of fresh corn and the mild flavor of zucchini, resulting in a nourishing dish that celebrates seasonal produce. With options for vegetarian or dairy-free variations, this chowder is versatile and easy to make. Serve it in charming cups for gatherings or cozy dinners. Embrace the flavors of summer and indulge in this comforting yet refreshing meal!
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Ingredients
  

2 cups fresh corn kernels (about 4-5 ears of corn)

1 medium zucchini, diced

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 tablespoon olive oil

1 teaspoon thyme (fresh or dried)

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

1 cup diced potatoes (optional for added heartiness)

Instructions
 

Prepare the Veggies: Start by husking the corn and removing the kernels with a sharp knife. Set aside. Dice the zucchini and potatoes if you're using them.

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

      Cook the Veggies: Stir in the zucchini and potatoes (if using), and cook for another 3-4 minutes. Add the corn kernels and continue to cook for another 5 minutes, stirring occasionally.

        Add Broth and Seasonings: Pour in the vegetable broth and add thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes, allowing the vegetables to soften and the flavors to meld.

          Blend the Soup: Use an immersion blender to purée the chowder until smooth (or blend in batches in a regular blender, then return to the pot). You can leave it slightly chunky for a heartier texture.

            Stir in Creaminess: Pour in the coconut milk (or heavy cream) and stir well. Adjust seasoning to taste. Simmer for another 5-10 minutes, ensuring everything is heated through.

              Serve: Ladle the creamy chowder into small cups or bowls. Garnish with freshly chopped basil or parsley and serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings