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- 4 cups fresh corn kernels (about 6-8 ears of corn, or 2 cans of corn, drained) - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 red bell pepper, diced - Fresh chives or parsley for garnish - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a non-vegan option) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper to taste For a vegan option, use coconut milk. It gives a creamy taste without dairy. If you're gluten-free, check your broth label. Most vegetable broths are gluten-free. You can add different vegetables, too. Try zucchini or carrots for extra flavor. If you want protein, add cooked beans or tofu for a filling meal. Enjoy making it your own! {{ingredient_image_1}} Start by gathering your fresh ingredients. You need four cups of corn kernels. You can use six to eight ears of corn or two cans of drained corn. Next, dice one medium onion and mince two cloves of garlic. Peel and dice two medium potatoes. Finally, chop one red bell pepper. In a large pot, heat one tablespoon of olive oil over medium heat. Once hot, add the diced onion. Sauté for three to four minutes until soft. Then, add the minced garlic and stir for one minute. Next, toss in the diced red bell pepper and potatoes. Cook these for five more minutes. Now, stir in the corn kernels, one teaspoon of smoked paprika, and one teaspoon of thyme. Mix well to combine all the flavors. Pour in four cups of vegetable broth and bring it to a boil. Reduce the heat and let it simmer for 15 to 20 minutes. Make sure the potatoes are tender. When the potatoes are cooked, take an immersion blender. Puree about half of the chowder until creamy. Leave some chunks for texture. If you don't have an immersion blender, carefully transfer half to a standard blender. Blend until smooth, then return it to the pot. Lastly, stir in one cup of coconut milk or heavy cream. Season the chowder with salt and pepper to taste. Heat it through for five more minutes. Using an immersion blender is easy and fun. Keep the blender submerged in the chowder to avoid splatters. Start blending slowly, then increase speed for a smooth texture. If you want a chunkier chowder, blend less. Always remember to turn off the blender before lifting it out. This prevents messes in your kitchen! To get the best texture, you should sauté your onion and garlic well. This step adds a nice base. Use a good amount of olive oil to keep it moist. When adding corn, mix it in well. I like to blend half of the chowder to create creaminess. This keeps some corn pieces for a nice bite. If you don’t have an immersion blender, use a regular blender carefully. Remember to let it cool a bit before blending hot soup. For extra flavor, I suggest using smoked paprika. It gives depth to the chowder. You can also add thyme for a lovely herbal note. Don’t forget to season with salt and pepper to taste. Fresh chives or parsley make a great garnish too. They add color and a fresh taste. If you want, try a squeeze of lemon juice. This can brighten up the flavors nicely. One common mistake is overcooking the potatoes. They should be tender, not mushy. Make sure to check them with a fork. Another mistake is not blending enough. The creamy texture is key, so blend at least half. Lastly, don’t skip the seasoning. Taste as you cook, and adjust to your liking. This ensures a delicious chowder every time. Pro Tips Fresh Corn Matters: Use fresh corn for the best flavor and sweetness. If using frozen corn, make sure it's high-quality and thawed before adding it to the chowder. Texture Variation: For a creamier chowder, blend more of the mixture. If you prefer a chunkier texture, blend less and retain more of the vegetable pieces. Seasoning Adjustments: Taste the chowder before serving and adjust the seasoning as needed. Adding a pinch of cayenne pepper can give it a nice kick! Garnish for Freshness: Always garnish with fresh herbs like chives or parsley just before serving to add a burst of color and flavor. {{image_2}} You can make this chowder vegan by using coconut milk. This milk gives the soup a rich and creamy taste. Use the same ingredients from the original recipe. Just skip the heavy cream. The fresh corn adds sweetness. It blends well with the spices too. This version is just as tasty and satisfying. To make this chowder gluten-free, you don’t need to change much. All the main ingredients are naturally gluten-free. Use vegetable broth and check the label for any gluten. If you want to add some thickness, use cornstarch mixed with water. This will keep your chowder creamy without any gluten. You can boost the nutrition of this chowder by adding proteins. Cooked chicken or shrimp works well. You could also add beans for a vegetarian option. For extra veggies, try carrots, zucchini, or spinach. Just chop them up and add them in when you add the corn. They will cook quickly and add nice colors. To store your creamy corn chowder, let it cool first. Use an airtight container. This keeps it fresh in the fridge for up to three days. When ready to eat, check for any signs of spoilage first. If it smells good and looks fine, you can dig in! If you want to keep chowder longer, freezing works well. Portion the chowder into freezer-safe containers. Leave some space at the top, as it expands when frozen. Label each container with the date. You can freeze it for up to three months. Just remember, freezing may change the texture a bit. When it's time to enjoy your chowder again, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To reheat, pour the chowder into a pot over medium heat. Stir often until it’s hot. If it seems thick, add a splash of vegetable broth or coconut milk to loosen it up. Enjoy your warm, tasty bowl! Yes, you can use frozen corn. It saves time and is easy to find. Frozen corn has a great taste and cooks quickly. Just add it to the pot with the other veggies. You can skip the step of cutting fresh corn off the cob. To spice up your chowder, add more smoked paprika. You can also mix in some cayenne pepper or diced jalapeños. Start with a little, then taste it. This way, you can adjust the heat to your liking. Adding fresh black pepper can also give it an extra kick. For toppings, fresh chives or parsley add bright flavor. Crumbled bacon gives a nice crunch and saltiness. You can also sprinkle cheese or a dollop of sour cream on top. If you like a bit more heat, try adding sliced jalapeños or a drizzle of hot sauce. This blog post covered all you need to make the best corn chowder. We explored fresh and pantry ingredients, plus options for different diets. I shared a step-by-step guide and tips for perfect texture and flavor. You learned variations, storage tips, and answers to common questions. The right ingredients and techniques can elevate your dish. Enjoy making this chowder your own! Your creativity can lead to a delicious meal everyone will love.

Creamy Corn Chowder

A delicious and creamy chowder made with fresh corn, potatoes, and spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 medium red bell pepper, diced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • to taste salt and pepper
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes until softened.
  • Add minced garlic to the pot and stir for another minute until fragrant.
  • Add the diced red bell pepper and potatoes, cooking for an additional 5 minutes.
  • Stir in the corn kernels, smoked paprika, and thyme, mixing well to incorporate the flavors.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15-20 minutes or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree about half of the chowder for a creamy texture while keeping some chunks intact. If you don’t have an immersion blender, carefully transfer half of the mixture to a standard blender, blend until smooth, and return it to the pot.
  • Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Allow the chowder to heat through for an additional 5 minutes.
  • Serve hot, garnished with chopped chives or parsley for a fresh hit.

Notes

Use coconut milk for a vegan option or heavy cream for a richer taste.
Keyword chowder, corn, creamy, soup, vegan