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To make creamy corn chowder, you need a few simple ingredients. Each adds its own flavor and texture. Here’s what you’ll need for a delightful bowl of comfort: - Fresh corn kernels (or frozen) - Diced onion - Minced garlic - Diced potatoes - Diced bell pepper - Vegetable broth - Heavy cream or coconut milk - Olive oil - Smoked paprika - Salt and pepper - Fresh herbs for garnish These ingredients come together to create a warm, creamy dish. Fresh corn brings sweetness, while the potatoes add heartiness. Onion and garlic build a solid flavor base. Bell peppers add color and crunch. You can choose heavy cream for richness or coconut milk for a dairy-free option. Smoked paprika gives the chowder a subtle warmth. Adjust the salt and pepper to your taste. Fresh herbs like chives or parsley brighten each bowl. This recipe makes about six servings, perfect for sharing or enjoying throughout the week. You can find the full recipe in the earlier sections. Start by warming 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once hot, add 1 finely diced onion and 1 diced bell pepper. Sauté these for about 4-5 minutes. You want the onion to become soft and clear. Stir it now and then to keep it from burning. Next, add 2 minced garlic cloves. Sauté for another minute. This step adds a great depth of flavor. Keep stirring to prevent the garlic from getting too brown. Now it’s time to add the heart of the chowder. Toss in 2 diced potatoes and 4 cups of fresh corn kernels. If you can’t find fresh, frozen corn works just fine. Sprinkle in 1 teaspoon of smoked paprika, along with salt and pepper to taste. Stir everything well. Sauté for another 2 minutes to let the flavors blend. Pour in 4 cups of vegetable broth. Turn up the heat and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat, letting it simmer for 15-20 minutes. This cooks the potatoes until they are tender enough to pierce with a fork. To make the chowder creamy, use an immersion blender. Blend about half of the soup right in the pot. This gives a nice texture while keeping some corn and potato chunks. If you don’t have an immersion blender, carefully scoop out half of the soup and blend it in a regular blender. Return it to the pot. Stir in 1 cup of heavy cream or coconut milk. Taste it and adjust seasoning if needed. Heat gently for another 5 minutes, but don’t let it boil. Ladle the warm chowder into bowls. Garnish with freshly chopped chives or parsley for a nice touch. Enjoy this creamy corn chowder as your comforting meal. For full details, check out the Full Recipe. To make your corn chowder creamy, you have two main choices. You can blend part of the soup or use a thickener. For blending, I recommend an immersion blender. This tool lets you mix the chowder right in the pot. Blend half the soup to keep some corn and potato chunks. This gives the chowder a nice texture. If you don’t have an immersion blender, you can use a regular blender. Just scoop out half the soup, blend it smooth, and return it to the pot. For a rich taste, you can use dairy like heavy cream. If you want a dairy-free option, coconut milk works great. Both give the chowder a luscious feel. To boost the flavor, I suggest adding spices. Smoked paprika is a fantastic choice. It adds a smoky taste that pairs well with corn. You can also try a pinch of cayenne pepper for heat or thyme for earthiness. When serving, don’t forget fresh herbs. Chopped chives or parsley add color and brightness. They enhance the chowder's taste and make it look nice. You can also add a dollop of sour cream or a sprinkle of cheese on top. These little touches make the dish special. For the full experience, check the Full Recipe. {{image_4}} You can easily change up your creamy corn chowder. Adding proteins like bacon or chicken can make it heartier. Cook some crispy bacon first, then chop it and stir it in at the end for a smoky taste. If you want chicken, cook it in the broth until tender. Shred it and mix it in with the cream. You can also include other vegetables. Try diced carrots or zucchini for more color and nutrients. Chopped spinach or kale can add a nice green touch. Just add these veggies when you add the corn to your pot. They will cook well together. If you need gluten-free options, this chowder is easy to adjust. All the ingredients are naturally gluten-free. Just check your vegetable broth to ensure it has no gluten. For vegan adaptations, swap the heavy cream for coconut milk. It adds creaminess and a hint of sweetness. You can also use a vegetable broth that is free from animal products. This way, you can enjoy a tasty, vegan-friendly version of this chowder. Check out the Full Recipe for more ideas on how to make this dish fit your needs! After enjoying your creamy corn chowder, store leftovers properly. First, let the chowder cool to room temperature. Then, pour it into an airtight container. This keeps it fresh. Place the container in the fridge. Your chowder will last about 3 to 4 days. If you want to keep it longer, freeze it. For freezing, use freezer-safe bags or containers. Leave some space in the container, as liquids expand when frozen. The chowder will stay good for up to 3 months. When reheating your chowder, do it gently. Avoid using high heat, as it can change the texture. Pour the chowder into a pot and warm it over low heat. Stir often to ensure it heats evenly. If it seems too thick, add a little broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. This helps keep the creamy texture intact. Enjoy your chowder just as delicious as when it was fresh! Corn chowder is a thick soup made mainly from corn. It often includes cream, potatoes, and vegetables. This dish is rich and comforting, perfect for chilly days. You can find many variations worldwide. Some add bacon or spices for extra flavor. The sweet corn and creamy base make it a favorite among many. Creamy corn chowder lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any change in smell or texture, it’s best to throw it away. Reheat the chowder gently on the stove or in the microwave. Stir well to ensure even heating. Yes, you can use canned corn for this recipe. It saves time and is convenient. Drain the canned corn before adding it to the chowder. While fresh or frozen corn gives a sweeter taste, canned corn still works well. It will make the chowder creamy and delicious. Many sides go great with corn chowder. Here are a few ideas: - Crusty bread or rolls - Simple green salad - Grilled cheese sandwich - Cornbread These sides enhance the meal and add fun textures. They balance the creaminess of the chowder perfectly. Enjoy your creamy corn chowder with any of these tasty options! This corn chowder recipe combines simple ingredients with easy steps. You can savor its creamy texture and rich flavor. Don't forget to add your favorite herbs for garnish. You can also make it your own with proteins or different veggies. Remember, you can store this chowder in the fridge or freezer for later. Enjoy a bowl of warmth whenever you need it. With these tips, you will wow your family and friends.

Creamy Corn Chowder

Indulge in the creamy goodness of this delightful corn chowder recipe! Perfectly blended with fresh corn, potatoes, and spices, it's a comforting dish for any day. Easy to make with simple ingredients, this corn chowder can also be dairy-free. Get ready to savor each spoonful! Click through to explore the full recipe and wow your family and friends with this delicious bowl of warmth.
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Ingredients
  

4 cups fresh corn kernels (or frozen if fresh isn't available)

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 bell pepper (red or yellow), finely diced

4 cups vegetable broth

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

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives or parsley, chopped, for garnish

Instructions
 

In a generous-sized pot, warm the olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 4-5 minutes until the onion becomes soft and translucent, stirring occasionally.

    Add the minced garlic to the pot and continue to sauté for an additional minute, stirring constantly to prevent the garlic from burning.

      Incorporate the diced potatoes, fresh corn kernels, smoked paprika, and season generously with salt and pepper. Stir well and sauté for another 2 minutes, allowing the flavors to combine beautifully.

        Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

          For a creamy consistency, use an immersion blender to blend approximately half of the chowder directly in the pot, creating a luscious texture while leaving some chunks of corn and potatoes intact for added texture. If you prefer a regular blender, carefully scoop out half of the soup, blend until smooth, then return it to the pot.

            Stir in the heavy cream or coconut milk, tasting and adjusting seasoning with more salt and pepper if needed. Allow the chowder to warm gently for another 5 minutes, taking care not to let it boil.

              Ladle the warm chowder into bowls and garnish each serving with a sprinkle of freshly chopped chives or parsley, adding a delightful contrast of color and a hint of freshness.

                Prep Time, Total Time, Servings: 10 mins | 35 mins | Serves 6