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Creamy Corn Chowder is more than just a soup; it’s a warm embrace in a bowl, perfect for cozy evenings and family gatherings. This delightful dish, rich in flavor and texture, showcases the sweet, vibrant taste of corn, making it a favorite for many. Whether you're enjoying it on a chilly autumn day or serving it at a summer barbecue, this chowder captures the essence of comfort food while being versatile enough to cater to a variety of dietary preferences.

Creamy Corn Chowder

Warm up your evenings with this delightful Creamy Corn Chowder recipe! Perfect for any season, this chowder combines the sweet taste of fresh corn with hearty potatoes and aromatic spices for ultimate comfort food. Enjoy its creamy texture made foolproof for vegan or dairy-free diets using coconut milk. Gather your loved ones and savor the cozy flavors in every bowl. Discover the joy of cooking with this adaptable and nourishing dish! #CornChowder #ComfortFood #VeganRecipe #SoupSeason #CookingAtHome #Foodie
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Ingredients
  

4 cups fresh corn kernels (or 2 cans of corn, drained)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, chopped

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking for about 4-5 minutes until softened. Stir in the minced garlic and sauté for an additional minute until fragrant.

    Add Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Stir well to combine all the ingredients.

      Pour in Broth: Pour in the vegetable broth and bring the mixture to a simmer. Season with smoked paprika, thyme, salt, and pepper. Cover the pot and let it simmer for approximately 15-20 minutes, or until the potatoes are tender.

        Blend for Creaminess: Once the potatoes are cooked, use an immersion blender to purée the chowder until smooth. If you prefer a chunkier texture, only blend half of the mixture and leave the rest intact. Alternatively, you can transfer half the soup to a blender, blend it, and return it to the pot.

          Stir in Cream: Reduce the heat to low and stir in the heavy cream (or coconut milk). Allow the chowder to warm through for an additional 5 minutes, adjusting the seasoning with salt and pepper as needed.

            Serve Hot: Ladle the creamy corn chowder into bowls and garnish with freshly chopped chives or parsley.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6