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To create the perfect Creamy Corn and Zucchini Chowder, it's essential to understand the role each ingredient plays in building flavor and texture. The main ingredients of this chowder are zucchini, corn, onion, garlic, vegetable broth, and cream, each contributing to the overall dish's appeal.

Creamy Corn and Zucchini Chowder Cups

Discover the comforting delight of Creamy Corn and Zucchini Chowder Cups, a delicious and nutritious twist on a classic dish. This chowder features fresh corn and zucchini, creating a perfect balance of flavors and textures. Packed with essential vitamins and minerals, it’s versatile enough to serve as a starter or a satisfying main dish. Ideal for any occasion, this recipe highlights seasonal produce for a delightful experience year-round. Get inspired to create this hearty meal that's perfect for family gatherings or a cozy night in.
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Ingredients
  

2 medium zucchinis, diced

1 cup fresh or frozen corn kernels

1 small onion, finely chopped

2 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 tablespoon olive oil

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

Fresh chives or parsley, chopped (for garnish)

4 small bread bowls or ramekins (for serving)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent. Add the minced garlic and zucchini, cooking for an additional 3-5 minutes until the zucchini starts to soften.

    Add Corn and Broth: Stir in the corn kernels and thyme, then pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes to allow the flavors to meld.

      Blend Together: Using an immersion blender, carefully blend the chowder for a smoother texture while leaving some chunks for added texture (or transfer to a blender in batches). If you prefer a chunkier chowder, you can skip blending but ensure everything is well combined.

        Incorporate Cream: Return the pot to low heat, and add the heavy cream (or coconut milk). Stir well and heat through, allowing it to warm for another 5 minutes. Season with salt and pepper to taste.

          Prepare Bread Bowls/Ramekins: If using bread bowls, hollow them out to create space for the chowder. You can lightly toast them in the oven at 350°F (175°C) for 5-7 minutes to give a nice crisp texture.

            Serve: Ladle the creamy corn and zucchini chowder into the bread bowls or ramekins. Garnish with freshly chopped chives or parsley before serving. Enjoy your delicious and comforting chowder cups!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4