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In the quest for a comforting and vibrant dish that showcases the freshness of summer produce, the Zesty Creamy Corn and Zucchini Chowder Cups emerge as a delightful option. This recipe not only fills your kitchen with irresistible aromas but also brings a burst of color and flavor to your dining table. With the sweetness of fresh corn, the earthiness of zucchini, and the richness of cream, this chowder embodies the essence of seasonal cooking. Perfect for summer gatherings or a cozy weeknight meal, these chowder cups offer a satisfying and elegant presentation that is sure to impress your guests.

Creamy Corn and Zucchini Chowder Cups

Discover the vibrant flavors of summer with Zesty Creamy Corn and Zucchini Chowder Cups! This delightful dish brings together fresh corn and tender zucchini, combined with cream for a comforting and elegant presentation. Perfect for gatherings or a cozy night in, the chowder is easy to make and customizable. Enjoy the delightful textures and the nutritious benefits of seasonal ingredients. Elevate your dining experience with this delicious recipe that celebrates the bounty of the season!
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Ingredients
  

2 cups fresh corn kernels (or frozen corn)

2 medium zucchinis, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

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

1 teaspoon thyme leaves (fresh or dried)

½ teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

1 cup mini bread cups or puff pastry cups (for serving)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent.

    Cook Zucchini and Potatoes: Add the diced zucchinis and potatoes to the pot, stirring well. Cook for another 5 minutes until the zucchinis start to soften.

      Add Corn and Broth: Stir in the corn kernels, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, until the potatoes are tender.

        Puree Soup: Once the vegetables are cooked, use an immersion blender to blend the chowder until smooth, or transfer to a blender in batches (be cautious with hot liquids). You can leave some chunky bits if desired for texture.

          Stir in Cream: Return the blended soup to the pot over low heat. Stir in the heavy cream (or coconut cream) and heat through for another 5 minutes. Taste and adjust seasoning if needed.

            Serve in Cups: If using mini bread cups or puff pastry cups, preheat the oven as per the package instructions and bake them until golden. Once ready, ladle the hot chowder into each cup.

              Garnish: Finish with a sprinkle of freshly chopped parsley for a pop of color and added flavor.

                Enjoy: Serve immediately and relish the delightful experience of creamy chowder infused with the fresh tastes of summer!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4-6