Creamy Corn Chowder Delight

$- 4 cups fresh corn kernels (about 6 ears of corn) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 3 cups vegetable broth The fresh corn kernels give the chowder a sweet, crunchy bite. I love using about six ears of corn for this recipe. They bring a bright yellow color and pack a punch of flavor. Next, I add a medium onion and two cloves of minced garlic. These aromatics create a tasty base. For texture, I use two medium potatoes. They add heartiness and help thicken the chowder. Lastly, I add three cups of vegetable broth. This broth is the soul of the soup, blending all the flavors together. - 1 cup heavy cream (or coconut milk for a dairy-free alternative) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 teaspoon cayenne pepper (optional for a kick) To make chowder creamy, I use one cup of heavy cream or coconut milk. Coconut milk is perfect for a dairy-free option. I start by heating one tablespoon of olive oil in a pot. This makes the onions and garlic sizzle and smell great. For flavor, I like to add one teaspoon of smoked paprika. It gives depth to the dish. Season it with salt and pepper. If you want a spicy kick, add half a teaspoon of cayenne pepper. - Fresh parsley To finish, I sprinkle fresh parsley on top. It adds a pop of color and a fresh taste. This simple touch makes the chowder look beautiful. {{ingredient_image_1}} To start, gather your ingredients. You will need fresh corn kernels, onion, garlic, and potatoes. Chop the onion finely and mince the garlic. Dice the potatoes into small pieces. This makes cooking easier and faster. You will need a large pot for cooking. An immersion blender is great for blending the chowder. If you don’t have one, a regular blender will work too, but let the chowder cool a bit before blending. First, heat olive oil in your large pot over medium heat. Add the chopped onion. Sauté it until it turns translucent, about five minutes. Next, add the minced garlic and cook for one to two minutes. This step brings out the flavors. Now, add the diced potatoes and vegetable broth to the pot. Bring it to a boil, then lower the heat. Simmer for ten minutes or until the potatoes are tender. Then, stir in the corn kernels. Add smoked paprika and cayenne pepper for a bit of heat if you want. Simmer for another five minutes to combine the flavors. Once the chowder is cooked, use your immersion blender to blend it. Aim for a smooth texture while leaving some chunks of corn and potato for a nice bite. If you’re using a regular blender, be careful and let the chowder cool slightly first. After blending, stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat it through for another two to three minutes until warm. Now, your creamy corn chowder is ready! You can garnish it with fresh parsley before serving. Enjoy this hearty and flavorful delight! To get the right consistency in your chowder, blend it just enough. You want it creamy but still have some corn and potato chunks. If you prefer a thicker chowder, add a bit more potato or blend less. When sautéing garlic, keep an eye on the heat. Garlic burns quickly and gets bitter. Sauté it on medium-low heat for just 1-2 minutes. Stir it often to help it cook evenly. This brings out its rich flavor. You can enhance the taste of your chowder with spices. Try adding thyme or bay leaves for warmth. Smoked paprika adds a nice depth, and cayenne gives it a kick. For a heartier meal, consider adding proteins like cooked bacon or shredded chicken. These additions make your chowder filling and delicious. You can also toss in some cooked beans for extra texture and protein. To make your chowder dairy-free, swap heavy cream for coconut milk. It gives a creamy texture without the dairy. For broth, use vegetable broth to keep it vegan. You can add more veggies too! Chopped bell peppers or zucchini can boost nutrition and flavor. Try adding a splash of lime juice for a fresh twist. Pro Tips Fresh Corn Matters: Use fresh corn for the best flavor; frozen corn can also work in a pinch, but fresh will give a sweeter taste and better texture. Blend for Texture: For a creamier chowder, blend the soup until smooth; leave some chunks for a heartier texture if desired. Spice it Up: Adjust the cayenne pepper according to your spice preference; start with a little and add more if you like it hot! Garnish for Freshness: Always garnish with fresh herbs right before serving to enhance the flavors and add a pop of color to your dish. {{image_2}} You can switch up the corn in your chowder. Use frozen or canned corn if fresh corn is not available. This makes the recipe quick and easy. Canned corn can add a nice sweetness. Frozen corn, when thawed, gives a fresh taste. Feel free to add seasonal vegetables. Think about diced zucchini in summer or root veggies in fall. These additions can bring new flavors and textures to your chowder. Want a kick? Add some diced jalapeños for a spicy corn chowder. They can make the dish lively and exciting. You can adjust the heat by using more or fewer peppers. For a zesty twist, try adding citrus juice. A squeeze of lime or lemon brightens the flavors. It also adds a nice contrast to the creaminess of the chowder. If you want a low-calorie version, use less cream or substitute with coconut milk. This keeps the chowder rich while cutting calories. You can also add more vegetables for extra fiber. For those needing gluten-free options, ensure all your ingredients are gluten-free. Both vegetable broth and seasonings should fit this need. This way, everyone can enjoy your creamy corn chowder without worry. When you have leftover creamy corn chowder, store it in an airtight container. This keeps it fresh. Place it in the fridge right away. It lasts about 3 to 4 days. Make sure it cools down before sealing. This helps prevent moisture buildup. You can freeze creamy corn chowder for longer storage. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you are ready to eat it, thaw it in the fridge overnight. To maintain texture, avoid freezing it with cream. Instead, add the cream after thawing. This keeps your chowder creamy and smooth. For reheating, you have two great options. You can use the stove or the microwave. On the stove: Pour the chowder into a pot. Heat it over medium heat. Stir often until it is hot. In the microwave: Place the chowder in a microwave-safe bowl. Heat it for 1-2 minutes. Stir halfway through to ensure even heating. Check the temperature before serving. Enjoy your warm and delicious chowder! You can use coconut milk, almond milk, or cashew cream. These give a rich taste. They also keep the chowder creamy. If you want a thicker texture, try blending soaked cashews with water. It works great and is dairy-free! Yes, you can! Start by sautéing the onion and garlic in a pan. Then, add them to the slow cooker with the other ingredients. Combine corn, potatoes, broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours. Blend before serving for a smooth chowder! Corn chowder lasts in the fridge for 3-4 days. Store it in a sealed container. Check for changes in smell or color. If it smells sour or looks off, throw it away. In this post, we explored how to make a creamy corn chowder. We covered the main ingredients like fresh corn, onion, and potatoes. You learned how to blend flavors using cream and spices. I shared tips for perfecting your chowder and explored tasty variations. Whether you want vegan options or seasonal twists, there's a way to enjoy this dish. Now, you’re ready to create a delicious chowder that everyone will love. Enjoy making this comforting meal!$

A rich and creamy corn chowder that's perfect for any season.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 cups fresh corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
3 cups vegetable broth
1 cup heavy cream or coconut milk
1 tablespoon olive oil
1 teaspoon smoked paprika
to taste salt and pepper
0.25 cup fresh parsley, chopped
0.5 teaspoon cayenne pepper (optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the potatoes are tender.
Stir in the corn kernels, smoked paprika, and cayenne pepper (if using). Simmer for another 5 minutes.
Using an immersion blender, blend the chowder until smooth, leaving a few chunks of corn and potato for texture. If using a regular blender, be sure to let the chowder cool slightly before blending.
Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through for 2-3 minutes until warmed.
Remove from heat and ladle the chowder into bowls.
Garnish with fresh parsley before serving.

Notes

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

Keyword chowder, corn, creamy, soup