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When it comes to comfort food, few dishes evoke the same warmth and satisfaction as a steaming bowl of soup. Soups have a unique ability to bring us back to cherished moments, whether it’s a chilly winter evening or a rainy summer day. They embody simplicity and nourishment, making them a staple in kitchens around the world. Among the myriad of soup recipes, Zucchini Corn Chowder stands out as a delightful blend of fresh vegetables and creamy goodness. This chowder not only offers a comforting experience but also showcases the vibrant flavors of seasonal produce, making it a perfect dish for any time of the year.

Zucchini Corn Chowder with Thyme

Discover the comforting goodness of Zucchini Corn Chowder, a deliciously creamy soup that celebrates the fresh flavors of summer. Perfect for any season, this dish combines tender zucchini and sweet corn in a velvety broth, making it an ideal choice for busy families and novice cooks alike. Packed with nutritional benefits and easy to customize for various dietary needs, this chowder is sure to become a favorite in your kitchen. Enjoy the warmth and satisfaction of every bowl!
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Ingredients
  

2 medium zucchinis, diced into bite-sized pieces

2 cups fresh or frozen corn kernels, uncooked

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth

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

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 tablespoons olive oil

Salt and pepper, to taste

Optional: Croutons or freshly chopped parsley for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and continue to sauté for an additional minute, or until the garlic is fragrant.

    Add Zucchini and Corn: Stir in the diced zucchini and corn kernels, mixing well to combine. Cook for another 3-4 minutes, stirring occasionally, until the zucchini starts to soften.

      Incorporate Broth and Thyme: Pour in the vegetable broth and add the fresh thyme leaves. Increase the heat until the mixture reaches a boil, then lower the heat to let it simmer. Cook uncovered for about 15-20 minutes, allowing the flavors to develop.

        Blend for Creaminess: Use an immersion blender to puree the chowder until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, you can ladle half of the chowder into a standard blender, mix until smooth, and return it to the pot to combine.

          Finish with Cream: Stir in the heavy cream (or coconut milk) and bring the chowder back to a gentle simmer. Taste and season with salt and pepper as needed. Allow it to simmer for an additional 5 minutes to thicken slightly.

            Serve: Ladle the warm chowder into bowls. For an added touch, garnish with croutons or freshly chopped parsley if desired. Serve hot and indulge in your comforting bowl of Zucchini Corn Chowder!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4