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Chowder has long been a cherished dish, renowned for its comforting qualities and heartwarming flavors. This creamy soup, often associated with coastal cuisine, has evolved into a versatile comfort food that appeals to a wide range of palates. One particular variation that stands out is Velvet Sweet Corn Chowder—a seasonal favorite that not only showcases the natural sweetness of fresh corn but also delivers a rich, velvety texture that warms the soul.

Creamy Sweet Corn Chowder

Discover the ultimate comfort food with Velvet Sweet Corn Chowder, a creamy and delightful recipe that celebrates the rich flavors of fresh corn. Perfect for any season, this chowder combines sweet corn with aromatic onions, garlic, and potatoes for a warm, velvety texture that feels like a warm hug. Easy to make, it's a versatile dish that allows for customization to suit your tastes. Bring people together around this heartwarming bowl of goodness and create memorable moments.
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Ingredients
  

4 cups fresh sweet corn kernels (about 6-8 ears of corn)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, diced (Yukon Gold or Russet work well)

3 cups vegetable broth

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

2 tablespoons unsalted butter (or olive oil for a vegan option)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Chopped fresh chives or parsley for garnish (optional)

Instructions
 

Prep the Corn: If using fresh corn, husk the corn and carefully cut the kernels off the cob using a sharp knife, setting them aside. You can also use frozen corn, if preferred; just thaw it before use.

    Sauté Aromatics: In a large pot over medium heat, melt the butter (or heat the olive oil). Add the chopped onion and garlic, stirring frequently until softened and fragrant, about 5 minutes. Avoid browning.

      Add Potatoes & Corn: Stir in the diced potatoes, sweet corn kernels (reserve about 1 cup of the kernels for garnish if desired), and thyme. Cook for an additional 3-4 minutes, allowing the flavors to meld.

        Add Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.

          Blend the Chowder: Once the potatoes are tender, use an immersion blender to blend the soup until it reaches your desired creamy consistency. Alternatively, carefully transfer part of the chowder to a blender, blend until smooth, and return to the pot.

            Stir in the Cream and Season: Add the heavy cream (or coconut cream) to the pot, and stir well. Season with smoked paprika, salt, and black pepper to taste. Allow it to simmer for another 5 minutes to heat through.

              Final Touches: If you reserved some corn, add it back into the chowder for texture, and let it heat through.

                Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley. Serve hot, and enjoy the comforting flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 6