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- 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 - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil The main ingredients in this chowder make it delicious and filling. Fresh corn gives it a sweet flavor. If fresh corn is hard to find, canned corn works just as well. Onion and garlic add depth to the taste. Potatoes make the chowder hearty and comforting. Use vegetable broth for a rich base. Heavy cream or coconut milk adds creaminess. Smoked paprika gives a hint of smokiness that elevates the dish. Don't forget to add salt and pepper for flavor balance. - Fresh chives - Additional spices Garnishes add a fun touch. Fresh chives give a burst of color and taste. You can also sprinkle extra spices for more flavor. Try some chili powder for heat or a dash of cumin for warmth. These small touches make your chowder even more delightful. For the full recipe, follow along with the steps to create this creamy corn chowder. 1. Sautéing onions and garlic Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 5 minutes. You want the onion to become soft and translucent. Then, stir in the minced garlic and smoked paprika. Cook this for one more minute until you smell the garlic. 2. Adding potatoes and corn Next, add the diced potatoes and corn kernels to the pot. Pour in the vegetable broth. Bring everything to a boil. Once it boils, reduce the heat and let it simmer for about 15 minutes. This will cook the potatoes until they are tender. 3. Cooking the chowder After simmering, your pot should smell amazing. Check to make sure the potatoes are soft. They should be easy to pierce with a fork. This step is key for a nice texture in your chowder. 1. Using an immersion blender Now it's time to blend! Use an immersion blender to blend about half of the chowder. This will create a creamy base while keeping some chunks for texture. It's simple and makes clean-up easy! 2. Transferring soup to a blender If you lack an immersion blender, don’t worry. Carefully scoop out half of the soup and pour it into a regular blender. Blend until smooth and then return it to the pot. 1. Adding cream and seasoning Once blended, stir in the heavy cream or coconut milk. Season the chowder with salt and pepper to taste. Heat it through for another 5 minutes, but don't let it boil. This helps the flavors meld perfectly. 2. Serving suggestions Serve your chowder hot. Garnish with chopped fresh chives for a pop of color and flavor. You can also enjoy it with crusty bread or a fresh salad. Enjoy this comforting dish! For the full recipe, check out the deliciously creamy corn chowder recipe. To make the best corn chowder, start with the corn. Fresh corn gives the sweetest taste. Look for plump kernels with bright yellow color. If fresh corn is not available, canned corn works well too. Next, balance the flavors with spices. Smoked paprika adds a rich, smoky note. You can also use a pinch of cayenne for heat. Taste as you go, and adjust the spices to your liking. If you want a dairy-free chowder, there are great alternatives to heavy cream. Coconut milk gives a rich and creamy texture. You can also use almond or oat milk, but they may be less creamy. To adjust the creaminess, blend more of the chowder. This helps create a smooth base while keeping some chunks for texture. You can cook this chowder in a few different ways. For a slow cooker, combine the ingredients and cook on low for 6-8 hours. This method really enhances the flavors. If you prefer the Instant Pot, set it to manual for 10 minutes. Be sure to let the pressure release naturally. Both methods yield a warm and comforting chowder. {{image_2}} You can switch up the flavors in your chowder. Adding bacon or ham gives a nice smoky taste. Just cook the meat first, then add it to the pot. For a vegetarian twist, try different vegetables. Bell peppers, zucchini, or carrots work well. Just chop them up and toss them in with the corn. If you like heat, add some chopped peppers. Jalapeños or poblanos can spice things up. You can also try unique seasonings. A pinch of cumin or coriander can add a fun twist. Don't be afraid to experiment with what you have. Pairing your chowder with bread or salad enhances the meal. A crusty baguette is perfect for dipping. You can also serve it in a bread bowl for a fun touch. For a creative presentation, use a shallow bowl and sprinkle fresh chives on top. This adds color and flavor, making your dish look as good as it tastes. To store leftovers, let the chowder cool first. Transfer it to an airtight container. This helps keep it fresh for later. Use glass or plastic containers with tight lids. These containers work best for storing soups and chowders. If you want to freeze chowder, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly. To thaw, place the frozen chowder in the fridge overnight. Reheat it on the stove over low heat. Stir often to keep it smooth and creamy. In the fridge, your chowder lasts about 3 to 4 days. Always check for signs of spoilage. If it has an off smell or strange color, toss it out. Keeping an eye on your chowder helps you enjoy it safely. What can I substitute for heavy cream? You can use coconut milk. It gives a creamy texture. Another option is whole milk. This will make it lighter but still tasty. Can I use frozen corn instead of fresh? Yes, frozen corn works well. It is just as sweet and flavorful. Plus, it saves time. Do I need to peel the potatoes? Yes, peeling is best. It helps the chowder be smooth. However, you can leave the skin on for more texture. How can I make it thicker? To thicken the chowder, blend more of it. You can also add mashed potatoes or cornstarch. Both work great! Can I serve it cold? Corn chowder is best hot. However, you can chill it for a cold soup twist. Just add fresh herbs before serving. What toppings are best for corn chowder? Chopped chives add color and flavor. You can also use crispy bacon bits or a dollop of sour cream. These toppings enhance the dish. This blog post covered how to make corn chowder from start to finish. We discussed the key ingredients like fresh corn, onion, and potatoes. You learned step-by-step how to prepare, blend, and finish your chowder. Tips for making it dairy-free and suggestions for flavors and variations helped expand your options. With proper storage and answers to common questions, you're now ready to create a tasty corn chowder. Enjoy experimenting with different flavors and garnishes for a personal touch!

Creamy Corn Chowder

Cozy up with a bowl of deliciously creamy corn chowder! This easy recipe combines fresh corn, potatoes, and a hint of smoked paprika to create a rich and comforting dish. Perfect for any season, it's quick to prepare and offers a delightful blend of flavors. Whether you opt for heavy cream or coconut milk, this chowder is sure to warm you up. Click to explore the recipe and enjoy this creamy treat today!
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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

4 cups vegetable broth

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

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh chives, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

      Add the diced potatoes and corn kernels to the pot. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

        Using an immersion blender, blend about half of the chowder to create a creamy base while still leaving some chunks for texture. If you do not have an immersion blender, carefully transfer half of the soup to a blender and blend until smooth, then return it to the pot.

          Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through for another 5 minutes, do not boil.

            Serve hot, garnished with chopped fresh chives.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6