Spicy Corn Chowder with Potatoes Kale and Zucchini
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Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- 2
Stir in minced garlic and cook for another minute, being careful not to let it burn.
- 3
Add the diced potatoes and zucchini to the pot and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- 4
Stir in the corn kernels, kale, smoked paprika, cayenne pepper, salt, and pepper. Simmer for another 5-7 minutes until the kale is wilted and the zucchini is tender.
- 5
Add the milk to the pot and heat through, making sure not to boil. Taste and adjust the seasoning as necessary. If you'd like, a splash of lime juice can add a nice brightness.
- 6
Serve hot, garnished with fresh cilantro or parsley, if desired. Enjoy the wonderful flavors!
This chowder is not only hearty and creamy—it’s bursting with vegetables! The combination of sweet corn, tender zucchini, and nutritious kale makes for a delightful, nourishing meal.
