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To create a rich and delicious Creamy Corn and Zucchini Chowder, the simmering process is crucial. Start by sautéing your aromatics, such as onions and garlic, in a bit of oil or butter until they are translucent and fragrant. This step lays the foundation for flavor in your chowder.

Creamy Corn and Zucchini Chowder Cups

Discover the comforting delight of Creamy Corn and Zucchini Chowder Cups, a nourishing dish perfect for any occasion. With fresh corn and zucchini intertwined in a rich, creamy broth, this chowder not only satisfies your cravings but also packs a nutritious punch. Adaptable for both vegan and non-vegan diets, it showcases the best seasonal produce. Follow our step-by-step guide to create a warm and inviting meal that’s sure to impress family and friends. Enjoy the blend of flavors and health benefits in every bite!
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Ingredients
  

2 cups fresh or frozen corn kernels

2 medium zucchinis, diced

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (fresh or dried)

Salt and pepper, to taste

1/4 cup fresh chives or parsley, chopped (for garnish)

1 tablespoon lemon juice

Instructions
 

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

    Cook the Zucchini: Add the diced zucchinis to the pot and cook for about 3-4 minutes, stirring occasionally, until they start to soften.

      Add the Corn and Spices: Stir in the corn kernels, smoked paprika, and thyme. Cook for another 2-3 minutes to incorporate the flavors.

        Pour the Broth: Add the vegetable broth to the pot and bring it to a simmer. Reduce the heat and let it cook for about 10-15 minutes, allowing the flavors to meld together.

          Blend for Creaminess: Use an immersion blender to carefully blend a portion of the chowder directly in the pot. If you don’t have an immersion blender, you can transfer about half of the chowder to a blender, purée it, and then return it to the pot.

            Add Cream and Season: Stir in the heavy cream (or coconut milk) and lemon juice. Season with salt and pepper to taste. Let it simmer for another 5 minutes, ensuring everything is heated through.

              Serve: Ladle the chowder into beautiful cups or small bowls. Garnish with freshly chopped chives or parsley for a burst of color and flavor.

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