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When it comes to comfort food, few dishes capture the essence of warmth and satisfaction quite like chowder. This creamy, hearty soup has solidified its place as a staple in kitchens across the globe, bringing together a medley of flavors that soothe the soul. Among the many varieties of chowder, Sunshine Sweet Corn Chowder stands out with its vibrant ingredients and delightful texture. This particular recipe celebrates the sweet, juicy kernels of corn, creating a dish that is not only satisfying but also a celebration of seasonal produce. Perfect for cozy family dinners or lively summer gatherings, this chowder offers a taste of sunshine in every spoonful.

Sweet Corn Chowder

Discover the joy of cooking with Sunshine Sweet Corn Chowder, a comforting dish that blends the sweetness of fresh corn with creamy potatoes and aromatic spices. This vibrant recipe highlights seasonal produce, making it perfect for cozy family dinners or lively summer gatherings. Easy to prepare and adaptable to your taste, this chowder will warm your soul and bring laughter to your table. Dive into this deliciously nourishing bowl of happiness and create cherished memories with every spoonful.
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Ingredients
  

4 cups fresh sweet corn kernels (approximately 6 ears of corn)

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and cut into small cubes

4 cups vegetable broth

1 cup coconut milk (for added creaminess)

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for a kick)

Salt and black pepper, to taste

3 tablespoons olive oil

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

¼ cup fresh chives, chopped (for garnish)

Instructions
 

Prep the Corn: If using fresh corn, carefully slice the kernels off the cob and transfer them to a bowl. For frozen corn, measure out 4 cups and allow it to thaw.

    Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion to the pot and sauté for about 4-5 minutes until the onion becomes translucent. Introduce the minced garlic into the pot and continue sautéing for another 1-2 minutes until the garlic is fragrant.

      Cook the Potatoes: Add the cubed potatoes and smoked paprika to the pot. Stir everything together and cook for an additional 3-4 minutes, stirring frequently to prevent sticking.

        Incorporate Corn and Broth: Pour in the corn kernels (set aside a cup for garnish if desired) and the vegetable broth. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and allow it to cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

          Blend for Creaminess: Once the potatoes are tender, use an immersion blender to puree the chowder to your preferred consistency while leaving some texture for bite. If you do not have an immersion blender, carefully transfer half of the chowder to a traditional blender, blend until smooth, and return it to the pot to combine.

            Stir in Coconut Milk: Add the coconut milk and fresh thyme leaves to the blended chowder. Allow it to simmer for an additional 5 minutes, stirring occasionally. Taste the chowder and adjust the seasoning with salt, black pepper, and cayenne pepper if desired.

              Serve and Garnish: Ladle the warm chowder into individual bowls. Garnish each serving with the reserved corn, fresh chopped chives, and an extra drizzle of coconut milk for a touch of elegance. Enjoy your delightful bowl of sunshine!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6