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If you’re searching for a dish that encapsulates the essence of hearty comfort food, look no further than Smoky Paprika Sweet Corn Chowder. This delightful soup combines the natural sweetness of corn with the rich, earthy tones of smoky paprika, resulting in a flavor profile that is both comforting and invigorating. Originating from the traditional corn chowder recipes that have long been a staple in American cuisine, this modern twist incorporates smoky elements that elevate the dish to new heights.

Smoky Paprika Sweet Corn Chowder

Experience the comforting flavors of Smoky Paprika Sweet Corn Chowder, a delightful twist on a classic dish. This creamy soup showcases the natural sweetness of corn combined with the rich warmth of smoky paprika, creating a hearty meal perfect for cozy family dinners or elegant gatherings. Made with fresh ingredients like sweet corn, potatoes, and coconut milk, this chowder is not only satisfying but also easy to customize. Dive into a culinary adventure that fills your kitchen with wonderful aromas and leaves everyone wanting more. Perfect alongside crusty bread or a fresh salad, it’s a dish to impress any palate.
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Ingredients
  

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

1 medium onion, diced

3 cloves garlic, minced

2 medium potatoes, peeled and diced

1 bell pepper (any color), diced

1 carrot, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer chowder)

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 tablespoon olive oil

2 tablespoons fresh lime juice

Fresh cilantro or parsley for garnish

Optional: Red pepper flakes for extra heat

Instructions
 

Preparation of Ingredients: Start by shucking the corn and cutting the kernels off the cobs. Dice the onion, garlic, bell pepper, carrot, and potatoes.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onion is translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute.

      Add Carrots and Potatoes: Add the diced carrots and potatoes to the pot. Stir well and cook for an additional 5 minutes, allowing the vegetables to soften.

        Incorporate Corn and Spices: Add the sweet corn kernels along with smoked paprika, cumin, salt, and black pepper. Stir to combine all the flavors.

          Pour in the Broth: Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

            Blend for Creaminess: Using an immersion blender, blend about half of the chowder to create a creamy texture while leaving some chunks for added heartiness. If you don't have an immersion blender, carefully transfer half of the chowder to a regular blender and blend until smooth, then return it to the pot.

              Finish with Coconut Milk: Stir in the coconut milk and lime juice, adjusting the seasoning as necessary. Allow the chowder to simmer for an additional 5 minutes to meld the flavors.

                Serve and Garnish: Ladle the chowder into bowls. Garnish with fresh cilantro or parsley and sprinkle with red pepper flakes if desired for a bit of heat.

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