A comforting and creamy dish that embodies the essence of summer, packed with the sweet crunch of fresh corn and tender zucchini.
Ingredients
Scale:
4 medium zucchinis, diced
3 cups fresh corn kernels
1 large onion, finely chopped
2 medium red bell peppers, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil or vegan butter
Chopped fresh basil or parsley for garnish
Crushed red pepper flakes for garnish
Lime wedges for serving
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and diced red bell peppers, cooking for an additional 2-3 minutes until fragrant.
Add the diced zucchinis and sauté for about 5 minutes until they begin to soften.
Incorporate the fresh corn kernels and cook for 2 minutes.
Pour in the vegetable broth, add dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
Use an immersion blender to puree a portion of the chowder for desired consistency.
Stir in the coconut milk and heat through for an additional 5 minutes, adjusting seasonings as necessary.
Serve hot, garnished with fresh basil or parsley, crushed red pepper flakes, and lime wedges.
