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When it comes to making a delicious chowder, the type of corn you choose can greatly influence the flavor and texture of your dish. Using fresh corn can add a sweet, crisp bite that elevates the entire experience. Fresh corn is typically harvested at its peak sweetness, offering a vibrant flavor profile that frozen options may lack. However, frozen corn is a convenient alternative that can save time in the kitchen without sacrificing too much taste. It is picked and frozen at its prime, making it a good option when fresh corn is out of season or if you're short on time.

Sweet Corn Chowder

Warm up with a bowl of Corny Comfort Chowder, a deliciously creamy dish perfect for any season. This recipe features sweet corn and hearty potatoes, creating a satisfying meal that caters to both traditional and plant-based diets. With options for dairy and non-dairy ingredients, everyone can enjoy its comforting flavors. Customize your chowder to suit your taste, and share it with family and friends for a cozy gathering filled with warmth and joy.
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Ingredients
  

4 cups fresh or frozen sweet corn kernels

1 medium yellow onion, diced

2 medium potatoes, peeled and diced (approximately 2 cups)

2 cloves garlic, minced

4 cups vegetable broth or chicken broth

1 cup whole milk or coconut milk for a dairy-free alternative

1 cup heavy cream

2 tablespoons olive oil or unsalted butter

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly cracked pepper, to taste

Fresh chives or parsley, finely chopped, for garnish

Optional: Crumbled bacon or vegan bacon for added topping

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft. Then, add the minced garlic and sauté for an additional minute, until fragrant.

    Add Potatoes and Broth: Incorporate the diced potatoes into the pot. Pour in the vegetable broth (or chicken broth) and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-15 minutes, or until the potatoes are fork-tender.

      Incorporate Corn: After the potatoes are cooked, stir in the sweet corn kernels, smoked paprika, and ground cumin. Allow the mixture to cook for another 5 minutes, ensuring the corn is warmed through.

        Blend for Creaminess: Using an immersion blender, carefully blend the chowder to your desired consistency. For a creamy texture, blend until smooth, or pulse lightly for a chunkier version that retains whole corn kernels. If you prefer a regular blender, transfer a portion of the chowder carefully, blend until smooth, and then return it to the pot.

          Add Dairy: Gradually pour in the whole milk and heavy cream (or the coconut milk if opting for dairy-free). Stir well and let the chowder simmer for an additional 5-10 minutes to combine the flavors. Season generously with salt and freshly cracked pepper to taste.

            Serve & Garnish: Ladle the chowder into individual bowls. Garnish each bowl with a sprinkle of fresh chives or parsley for a burst of color and flavor. For an extra layer of texture, top with crumbled bacon or vegan bacon if desired.

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