Comforting Corn & Zucchini Chowder

Servings:

2 Tbsps grass-fed butter ghee, unrefined organic coconut oil, tallow, or avocado oil
1 large sweet onion, diced
4 carrots peeled and diced
4 celery ribs diced
2 large russet potatoes or white sweet potatoes peeled and diced
4 cloves fresh garlic minced
4 ears fresh corn kernels kernels cut from the cob or 2 cups frozen organic corn
4 medium or 2 large zucchini and/or summer squash chopped
4 cups vegetable broth or chicken bone broth
2 cups unsweetened milk of choice
2 tsps turmeric
1 tsp smoked paprika
sea salt and black pepper to taste
fresh thyme or Italian parsley to garnish

Heat your butter or oil in a large stockpot and sauté the onion, carrots, celery, potatoes, and garlic for 5-7 minutes over high heat. Stir frequently.
Stir in the corn, and zucchini.
Add broth, milk, and seasonings. Bring to a boil, then reduce the heat and simmer, covered for 20 minutes.
Once your chowder is done, add a few ladles in blender, about half of it and blend until smooth, then return to the pot, stir and continue to simmer for 3-5 minutes.
Garnish with fresh herbs and enjoy!