Sweet Corn Dream Chowder

$You can use fresh corn or canned corn in this chowder. I love using fresh corn for its sweet, juicy flavor. If you pick fresh corn, you need about 4 cups of kernels. If fresh corn is not available, you can use 2 cans of sweet corn. Just drain them before adding to the chowder. This chowder needs a few fresh veggies to make it hearty. You will need: - 1 medium onion, finely chopped - 2 medium potatoes, peeled and diced - 1 red bell pepper, diced - 3 cloves garlic, minced These vegetables add flavor and texture. The onion brings sweetness. The potatoes make it filling. The bell pepper adds color, and the garlic gives it a nice kick. Herbs and spices bring the chowder to life. For this recipe, you will need: - 1 teaspoon smoked paprika for a deep flavor - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - Salt and freshly ground black pepper to taste Smoked paprika adds a warm, rich taste. Thyme gives it a fresh, earthy note. Be sure to adjust the salt and pepper to match your taste. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 3-4 minutes. You want the onion to become soft and clear. This step builds a great flavor base for your chowder. Next, stir in the minced garlic and diced red bell pepper. Cook this mix for 2 minutes until the garlic gives off a nice smell and the bell pepper starts to soften. Then, add the diced potatoes and fresh corn kernels to the pot. Mix everything well to spread the veggies evenly. Pour in the vegetable broth and bring the pot to a boil. Once boiling, lower the heat and let it simmer for 15-20 minutes. You want the potatoes to be soft enough to poke with a fork. After the potatoes are tender, it’s time to blend. Use an immersion blender to puree about half of the soup. This gives a creamy feel while keeping some chunks of corn and potatoes intact. If you don’t have an immersion blender, carefully transfer half to a regular blender. Blend until smooth, then put it back into the pot. After blending, stir in the heavy cream and smoked paprika. Season with salt, pepper, and chopped thyme. Cook for another 5 minutes to let the flavors mix. Enjoy the warm, hearty chowder! You can change the flavor of your chowder easily. To add more depth, try using smoked paprika. It gives a warm, rich taste. If you like spice, a pinch of cayenne pepper works well. Fresh herbs like thyme brighten the dish. You can also use dried thyme if fresh isn’t available. Always taste before serving. Adjust salt and pepper to your liking. The texture of your chowder is key. Use an immersion blender to blend half the soup. This keeps some corn and potato chunks. If you want it creamier, blend more. Make sure to leave some pieces for heartiness. If you prefer a thicker chowder, let it simmer longer. This helps it reduce and thicken naturally. Don’t worry if you don’t have all the ingredients. Canned corn works fine if fresh isn't available. For a dairy-free option, use coconut cream instead of heavy cream. You can swap potatoes for sweet potatoes for a different flavor. If you lack fresh herbs, dried ones work too. Just use less since dried herbs are stronger. Pro Tips Fresh Corn Matters: Using fresh corn kernels will enhance the sweetness and flavor of your chowder compared to canned corn. Texture Variations: For a creamier texture, blend more of the soup, but be sure to leave some chunks for added heartiness. Seasoning Adjustments: Always taste and adjust the seasoning before serving; a pinch of salt can really elevate the flavors. Garnish for Freshness: Fresh herbs like chives or parsley not only add color but also a burst of freshness that complements the chowder beautifully. {{image_4}} To make a vegan version, swap heavy cream for coconut cream. Use vegetable broth to keep it plant-based. This change gives a rich and creamy taste without dairy. You can also add more veggies like carrots or zucchini for extra flavor. For spice, add cayenne pepper to heat things up! This chowder is naturally gluten-free. Just ensure that your vegetable broth has no gluten. You can enjoy this hearty meal without worry. If you want more texture, try adding quinoa or rice. They blend well and make it even more filling. Want to boost protein in your chowder? You can add cooked beans like cannellini or chickpeas. They blend nicely and add a creamy texture. Another option is to add shredded chicken or cooked bacon for a savory kick. These additions make this chowder heartier and more satisfying. After you make creamy corn chowder, let it cool first. Then, store it in an airtight container. Place it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze corn chowder, use a freezer-safe container. Leave some space at the top for expansion. The chowder can stay frozen for 2 to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. When reheating, pour the chowder into a pot. Heat it over medium-low heat, stirring often. This helps prevent sticking and ensures even heating. If the chowder seems thick, add a splash of vegetable broth or water. Heat until it’s hot throughout, and then enjoy! Creamy corn chowder stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. Always let it cool before sealing. If you notice changes in color or smell, it’s best to toss it out. Yes, you can use frozen corn. In fact, frozen corn is a great option. It’s often picked and frozen at peak sweetness. Just add it straight to the pot without thawing. This makes it easy and quick to prepare your chowder. Corn chowder pairs well with many sides. Here are a few ideas: - Fresh crusty bread for dipping - Grilled cheese sandwiches for a classic combo - A simple green salad for a light touch - Crackers for added crunch These sides enhance the meal and make it even more enjoyable. This blog post covered many tasty tips to make creamy corn chowder. We explored fresh versus canned corn, essential veggies, and key herbs and spices. I shared easy steps to prepare the base, cook the vegetables, and blend it all together for creaminess. You learned how to adjust flavors, perfect the texture, and try different variations. Lastly, I provided storage info and answered common questions. Enjoy cooking this chowder! It’s simple and full of flavor. Feel free to explore and add your own twist. Happy cooking!$

A creamy and hearty chowder made with fresh corn, potatoes, and bell peppers, perfect for a comforting meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

4 cups fresh corn kernels (or 2 cans of sweet corn, drained)
1 medium onion, finely chopped
2 medium potatoes, peeled and diced into bite-sized pieces
1 red bell pepper, diced into small cubes
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream (or substitute with coconut cream for a dairy-free version)
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
for garnish fresh chives or parsley

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for approximately 3-4 minutes, until the onion becomes soft and translucent.
Next, stir in the minced garlic along with the diced red bell pepper. Cook for an additional 2 minutes until the garlic is fragrant and the bell pepper is slightly tender.
Incorporate the diced potatoes and fresh corn kernels into the pot, mixing everything together to ensure the vegetables are evenly distributed.
Pour the vegetable broth into the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow the chowder to simmer for 15-20 minutes, or until the potatoes are fork-tender.
After the potatoes are tender, use an immersion blender to puree about half of the soup. This will give a creamy texture while maintaining some chunks of corn and potatoes for heartiness.
Stir in the heavy cream and smoked paprika, then season the chowder with salt, pepper, and chopped thyme. Allow it to cook for an additional 5 minutes to ensure everything is heated thoroughly and the flavors meld beautifully.
Before serving, taste the chowder and adjust the seasoning as needed to your preference.

Notes

For a dairy-free version, substitute heavy cream with coconut cream.

Keyword chowder, corn, vegetarian