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For the best chowder, I love using fresh corn kernels. They add a sweet, juicy flavor. You can use about 4 cups of corn. If fresh corn isn’t available, frozen corn works just as well. Just be sure to thaw it before adding it to the pot. The base of this chowder includes some simple veggies. You need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 small red bell pepper, diced The onion gives a nice flavor, while garlic adds depth. Potatoes help thicken the chowder. The red bell pepper brings a pop of color and sweetness. To make the chowder flavorful, add these seasonings: - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper to taste - 2 tablespoons olive oil The broth serves as the soup's base. Cream makes it rich and smooth. Smoked paprika adds a hint of smokiness. Thyme brings an earthy taste, and salt and pepper enhance all the flavors. Olive oil is perfect for sautéing the veggies. Gather these ingredients, and you're ready to make a warm, creamy corn chowder that's simple and satisfying! Start by heating two tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté the onion for about five minutes. You want it to turn soft and translucent. Next, stir in two minced garlic cloves and one diced red bell pepper. Cook this mix for two more minutes. You will smell a lovely aroma! Now, it’s time to add the diced potatoes. Pour in three cups of vegetable broth. Bring the mix to a gentle boil. Once it boils, reduce the heat and let it simmer. Cook for about 15 minutes, until the potatoes are tender. After that, stir in four cups of corn kernels. Add one teaspoon of smoked paprika, one teaspoon of thyme, and salt and pepper to taste. Let the chowder simmer for another five minutes. The flavors will meld beautifully. To make it creamy, use an immersion blender. Blend for one to two minutes. This gives you a nice texture while keeping some corn and potato chunks. If you don’t have an immersion blender, pour some chowder into a regular blender. Blend until smooth, then return it to the pot. Finally, stir in one cup of heavy cream. Heat it through, but do not let it boil. Adjust the seasoning with more salt and pepper if needed. Enjoy your creamy corn chowder! When it comes to corn, fresh is best. I love using fresh corn kernels. They add a sweet and crisp bite. If fresh corn is not available, frozen corn works well too. It is easy to store and quick to use. Always check the label to ensure it has no added sugars or preservatives. You can adjust the thickness of your chowder easily. For a thicker chowder, blend more of the soup. Use an immersion blender and blend for a longer time. For a thinner chowder, add more vegetable broth or cream. This lets you customize it to your taste. To boost the flavor, add herbs or spices. I love using smoked paprika; it adds a nice depth. Fresh herbs like cilantro or parsley also brighten the dish. You can also try a squeeze of lime for extra zing. Taste as you go to find the perfect balance. {{image_2}} You can easily make this chowder dairy-free. Swap the heavy cream for coconut cream. It gives a lovely richness and a hint of sweetness. Use the same amount, one cup, to keep the texture. The coconut flavor blends well with corn. If you want more creaminess, add a bit of cashew cream or blended silken tofu. Want to make your chowder heartier? Add protein! Cooked bacon or diced ham brings a nice smoky flavor. For a lighter option, try shredded rotisserie chicken. If you're plant-based, add black beans or chickpeas. Stir in about one cup of your choice when you add corn. This boosts nutrition and makes your meal more filling. If you enjoy a kick, make a spicy corn chowder. Add diced jalapeños or a pinch of cayenne pepper. Sauté the jalapeños with the onions for the best flavor. You can also top your chowder with hot sauce before serving. This adds heat and flavor. Adjust spice levels to fit your taste. After making creamy corn chowder, let it cool. Store it in an airtight container. It will stay fresh for up to four days in the fridge. Always label your container with the date. This way, you know when to enjoy it. If you want to keep chowder longer, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Creamy corn chowder can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. To reheat, pour the chowder into a pot. Heat it on low to medium heat. Stir it often to avoid burning. If the chowder is too thick, add a splash of broth or water. Heat until it is warmed through. Enjoy your creamy corn chowder just like the first time! Yes, you can use frozen corn. It saves time and is easy to use. Just add it straight into the pot when the recipe calls for fresh corn. Frozen corn is sweet and tasty too, so your chowder will still be delicious! Creamy corn chowder lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. When you want to eat it again, just reheat it on the stove or in the microwave until warm. Creamy corn chowder pairs well with many side dishes. Here are some tasty options: - Crusty bread or rolls for dipping - A simple green salad for a fresh crunch - Grilled cheese sandwiches for a classic combo - Cornbread for a sweet touch Explore these sides to make your meal even more enjoyable! This blog post covered how to make creamy corn chowder with fresh ingredients and simple steps. We discussed the all-important flavors from corn, vegetables, and broth, plus useful tips for a great dish. You can easily make it dairy-free or add protein for variety. I shared ways to store and reheat your chowder so it stays tasty. By following these steps and tips, you're set to impress with your own delicious chowder. Enjoy your cooking journey!

Creamy Corn Chowder

Savor the rich flavors of this creamy corn chowder recipe! With fresh corn, hearty potatoes, and a splash of cream, this dish is perfect for cozy evenings. Easy to make and packed with comfort, you'll love how simple ingredients create a delightful meal. Ready to warm up your kitchen? Click to explore the full recipe and enjoy a bowl of cozy goodness that everyone will adore!
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Ingredients
  

4 cups fresh corn kernels (or frozen corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

3 cups vegetable broth

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

1 small red bell pepper, diced

1 teaspoon smoked paprika

1 teaspoon thyme

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro or parsley for garnish

Instructions
 

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

    Stir in the minced garlic and red bell pepper, cooking for an additional 2 minutes until fragrant.

      Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

        Stir in the corn kernels, smoked paprika, thyme, salt, and pepper. Allow the soup to simmer for another 5 minutes.

          Use an immersion blender to blend some of the chowder (about 1-2 minutes) for a creamier texture while leaving some corn and potato chunks for added bite. If you don't have an immersion blender, you can transfer a portion of the chowder to a blender, blend until smooth, and then return it to the pot.

            Stir in the heavy cream and heat through, but do not let it boil. Adjust seasoning with more salt and pepper if needed.

              Remove from heat and serve hot, garnished with fresh cilantro or parsley.

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