Corn Chowder

Discover the ultimate creamy sweet corn chowder recipe that brings comfort and warmth to your table! This hearty soup blends fresh corn, tender potatoes, and aromatic spices, making it a perfect dish for chilly evenings or a nourishing lunch. Whether you prefer coconut milk or heavy cream, this chowder caters to all dietary preferences.

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Ingredients

4 ears of fresh corn, kernels removed

2 medium potatoes, diced

1 medium onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional for heat)

Salt and black pepper to taste

2 tablespoons olive oil

Fresh chives or parsley for garnish

Lime wedges for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

Add the diced potatoes to the pot and stir to coat with the oil, cooking for another 3-4 minutes.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook until potatoes are tender, approximately 10-15 minutes.

Once the potatoes are soft, add the corn kernels, smoked paprika, cayenne pepper, salt, and black pepper. Stir well and simmer for another 5-7 minutes.

Remove the pot from heat and use a potato masher or an immersion blender to slightly mash the potatoes and corn, creating a creamy texture while leaving some chunks for heartiness.

Stir in the coconut milk (or heavy cream) and return to low heat to warm through, about 3-5 minutes. Adjust seasoning with additional salt and pepper if needed.

Serve the chowder hot, garnished with chopped chives or parsley, with lime wedges on the side for an extra zesty kick.

Prep Time: 15 min | Total Time: 40 min | Servings: 4-6