Gluten-Free, Vegan, Serves 6

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 zucchinis, chopped
• 4 cups frozen corn kernels
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 can (14 oz) coconut milk
• Fresh cilantro or parsley, chopped (for garnish)

Directions:

In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté for a few minutes until the onion is translucent. Add the chopped zucchini and frozen corn kernels to the pot. Stir well and sauté for another 5-7 minutes until the vegetables are slightly softened. Pour in the vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil. Reduce the heat to low and let the chowder simmer for 10-15 minutes until the vegetables are tender and the flavors have melded together.

Stir in the can of coconut milk and let the chowder simmer for another 5-10 minutes until the mixture has thickened slightly. Remove the pot from heat and let it cool for a few minutes. Use an immersion blender to blend the chowder until it is smooth and creamy. Reheat the chowder over low heat until it is heated through. Serve hot, garnished with fresh cilantro or parsley.