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As the warm embrace of summer arrives, so does the opportunity to indulge in dishes that celebrate the season's bounty. One such dish that perfectly encapsulates the essence of summer is the delightful Summer Corn and Zucchini Chowder. This chowder is not just a meal; it’s a comforting bowl of sunshine, bringing together the sweet, juicy flavors of fresh corn and the tender crunch of zucchini. Whether you're enjoying a casual family dinner or hosting a summer gathering, this chowder offers a refreshing and nourishing option that is sure to impress.

Summer Corn and Zucchini Chowder

Enjoy a burst of summer flavor with this delightful Sunny Bliss Summer Corn and Zucchini Chowder! Packed with fresh ingredients like zucchini, sweet corn, and aromatic spices, this chowder is both creamy and comforting. Simple to make in just 35 minutes, it's perfect for a warm day or a cozy evening. Serve it warm with crusty bread and top with fresh basil or parsley for added freshness. Dive into this wholesome dish that’s sure to impress!
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Ingredients
  

4 medium zucchinis, diced

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

1 medium onion, chopped

2 cloves garlic, minced

1 medium red bell pepper, diced

4 cups vegetable or chicken broth

1 cup heavy cream (or coconut milk for a vegan option)

2 tablespoons olive oil

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

Fresh basil or parsley for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the Zucchini and Corn: Add the diced zucchini and corn kernels to the pot. Stir to combine and cook for about 5 minutes until the zucchini starts to soften.

      Add Broth and Spices: Pour in the vegetable or chicken broth, thyme, salt, black pepper, and smoked paprika. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld.

        Blend for Creaminess: Using an immersion blender, carefully blend the chowder until it reaches your desired consistency, leaving some chunks for texture. If you don’t have an immersion blender, transfer half of the chowder to a traditional blender, blend until smooth, and return it to the pot.

          Finish with Cream: Stir in the heavy cream (or coconut milk) and heat through, adjusting the seasoning if necessary. Let it simmer for an additional 5 minutes.

            Serve: Ladle the chowder into bowls and garnish with fresh basil or parsley. Enjoy warm with crusty bread on the side.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 6