Zucchini Corn Chowder

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium zucchinis, diced (about 4 cups)
• 4 cups fresh corn kernels (or 2 cans of corn, drained)
• 4 cups vegetable broth, preferably low-sodium
• 1 cup coconut milk (or heavy cream)
• Salt and pepper to taste
• 1 teaspoon smoked paprika (optional)
• Fresh herbs (like basil or parsley) for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, approximately 3-4 minutes.
2. Add the minced garlic and continue to sauté for another minute, stirring frequently.
3. Stir in the diced zucchini and cook for about 5-7 minutes, until it’s tender but still slightly firm.
4. Add the fresh corn kernels and smoked paprika, mixing well. Cook for another 2-3 minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 10 minutes.
6. Using an immersion blender, blend the soup to your desired consistency.
7. Stir in the coconut milk and season with salt and pepper. Heat through for an additional 2-3 minutes.
8. Serve hot, garnished with fresh herbs.

Nutrition