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For the base of this chowder, you will need fresh corn. Here’s what you need: - 4 cups fresh corn kernels (about 6-8 ears of corn) - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 red bell pepper, diced Fresh corn adds a sweet and crunchy bite. The onion and garlic give it depth. Potatoes thicken the chowder, while red bell pepper adds vibrant color. These ingredients are key to making the chowder creamy and full of flavor: - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon smoked paprika - 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) - Salt and pepper to taste - 2 tablespoons olive oil Vegetable broth is a great base. You can choose heavy cream for richness or coconut milk for a lighter option. Smoked paprika brings a warm flavor that ties everything together. To make your chowder look and taste even better, consider these garnishes: - 1/4 cup fresh chives, chopped Chives add a fresh, onion-like crunch to your chowder. They make each bowl pop with color and flavor. You can also experiment with other herbs or crispy toppings. {{ingredient_image_1}} First, heat the olive oil in a large pot over medium heat. I like to add the diced onion right away. Cook it for about 3 to 4 minutes. The onion should turn soft and clear. Next, add the minced garlic and diced red bell pepper. Cook these for another 2 to 3 minutes. You want to smell the garlic and pepper. This mix gives the chowder a great start. Now it’s time to add the diced potatoes, fresh corn kernels, and the vegetable broth. Pour everything into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Add in the smoked paprika and thyme for flavor. Cover the pot and let it cook for about 15 to 20 minutes. You want the potatoes to be tender, which means they are ready. After the potatoes are tender, use an immersion blender to blend the soup. Blend it until you reach the texture you like. Some prefer it smooth, while others enjoy a few chunks. Once blended, stir in the heavy cream or coconut milk. Taste the chowder and add salt and pepper as you like. Heat it through for another 5 minutes. When ready, serve the chowder hot and sprinkle fresh chives on top for a nice finish. Enjoy! To get the best texture in your sweet corn chowder, blend it just right. I like to use an immersion blender. This tool lets you control how smooth or chunky the chowder gets. Blend until you see a nice mix of smoothness and some corn pieces. If you don’t have an immersion blender, you can scoop some soup into a regular blender. Just remember to leave some chunks for that great texture. Flavor can make or break your chowder. Start by cooking the onions and garlic in olive oil until soft. This brings out their natural sweetness. Adding smoked paprika gives a subtle smoky taste. Fresh thyme adds a nice earthiness too. Don’t forget to taste as you go! Adjust salt and pepper to balance the flavors. A squeeze of lemon juice at the end can brighten the dish even more. Serving your chowder can be just as fun as making it! Ladle it into bowls and add a sprinkle of fresh chives on top. They add a nice color and flavor. You can also serve it with crusty bread or crackers on the side. If you want to impress guests, add a drizzle of olive oil or a dollop of sour cream. Enjoy your chowder warm, as it is the best way to savor its comforting goodness. Pro Tips Use Fresh Corn: Fresh corn enhances the sweetness and flavor of the chowder. If possible, use corn that has been recently harvested for the best results. Blend to Preference: Adjust the texture of your chowder by blending it to your desired consistency. For a creamier soup, blend completely; for a chunkier texture, blend only half. Add a Kick: For spice lovers, consider adding a pinch of cayenne pepper or a dash of hot sauce when seasoning. This will give your chowder a delightful heat that complements the sweetness of the corn. Garnish Creatively: Elevate the presentation by garnishing with crispy bacon bits or a dollop of sour cream in addition to the chives. It adds texture and an extra layer of flavor. {{image_2}} You can make a vegan sweet corn chowder by using coconut milk. Simply swap the heavy cream for one cup of coconut milk. This gives your chowder a rich, creamy taste without dairy. The coconut milk adds a hint of sweetness that pairs well with the corn. You can follow the same recipe steps, and you'll have a delicious vegan dish. If you love a chunky chowder, keep some corn kernels and potatoes intact. When you blend the chowder, only mix half of it. This way, you keep some whole pieces for texture. You can also add diced vegetables like carrots or zucchini for extra bite. Just make sure to adjust cooking times to ensure all veggies cook evenly. To make your sweet corn chowder heartier, add protein like bacon or chicken. For bacon, cook it in the pot before adding the onion. Let the bacon crisp up and then remove it. Use the bacon fat to sauté the onion and pepper. For chicken, add cooked, shredded chicken to the chowder before serving. It makes the chowder filling and boosts flavor. To keep your sweet corn chowder fresh, store it in an airtight container. Let it cool first, then cover it tightly. It will stay good in the fridge for about 3 to 4 days. If you want to enjoy it later, consider freezing it instead. Freezing sweet corn chowder is a great way to save it for later. First, allow it to cool completely. Then, pour the chowder into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 2 to 3 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. Reheating sweet corn chowder is simple. You can use the stove or microwave. If using the stove, pour the chowder into a pot over low heat. Stir often until it’s hot. In the microwave, place the chowder in a bowl and cover it. Heat it for 1-2 minutes, then stir and check if it's hot enough. Always check the temperature before serving. Yes, you can use frozen corn. It saves time and still tastes great. Just add it directly to the pot with the other ingredients. Frozen corn is picked at peak ripeness, so it works well in chowder. Sweet Corn Chowder lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any off smells before you eat it. If it looks or smells strange, throw it out. You can use coconut milk for a dairy-free option. It adds a nice creaminess without the dairy. You can also use half-and-half or whole milk if you prefer. Just know that the chowder may be a bit less rich. You can make a delicious Sweet Corn Chowder with fresh corn and simple pantry items. Start by cooking the base, then add corn and broth. Blend and finish with your favorite touches. Use tips to get the perfect texture and flavors. Consider variations like a vegan chowder or adding protein. Store it well to enjoy later, and remember that frozen corn works too. Follow these steps for a comforting dish that your family will love. Enjoy your cooking!

Sweet Corn Chowder Delight

A creamy and flavorful corn chowder perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 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 heavy cream or coconut milk
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • 1 4 cup fresh chives, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
  • Stir in the minced garlic and red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the diced potatoes to the pot, followed by the corn kernels and vegetable broth. Bring to a boil, then reduce to a simmer.
  • Add the smoked paprika and thyme. Cover and let simmer for about 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender, carefully blend the soup until you reach your desired consistency (optional: leave some chunks for added texture).
  • Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Heat through for an additional 5 minutes.
  • Serve hot, garnished with chopped chives for a fresh touch.

Notes

For a vegan option, use coconut milk.
Keyword chowder, corn, soup, vegetarian