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As the sun shines brighter and summer produce floods the markets, there’s no better way to celebrate the season than with a bowl of Sunny Corn & Zucchini Chowder. This delightful dish brings together the vibrant flavors of fresh corn and zucchini, creating a comforting yet refreshing meal that captures the essence of summer. The chowder is not only a feast for the eyes with its bright yellow and green hues, but it is also packed with nutritional benefits, making it an excellent choice for health-conscious eaters.

Summer Corn and Zucchini Chowder

Get ready to enjoy a bowl of sunshine with this delightful Sunny Corn & Zucchini Chowder! Packed with fresh corn, zucchini, and vibrant bell pepper, this creamy soup is both comforting and healthy. Simply sauté your veggies, add vegetable broth and a splash of coconut milk for richness, and blend for that perfect texture. Perfect for meal prep or a cozy dinner, this recipe is sure to be a favorite. Garnish with fresh basil or chives for a pop of color!
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Ingredients
  

4 ears of fresh corn, kernels removed

2 medium zucchinis, diced

1 medium onion, chopped

2 cloves garlic, minced

1 medium red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or chives for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.

    Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

      Add the diced zucchini and corn kernels to the pot, mixing well to combine. Sauté for another 2-3 minutes.

        Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for about 15 minutes or until the zucchini is tender.

          Using an immersion blender, puree about half of the chowder to achieve a creamy texture while still leaving some chunky pieces. If you don't have an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.

            Stir in the coconut milk and season with salt and pepper to taste. Allow the chowder to heat through for another 5 minutes.

              Serve hot, garnished with fresh basil or chives for an added touch of flavor and color.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6 servings