Smoky Paprika Sweet Corn Chowder

As the seasons shift and the air turns crisp, nothing comforts the soul quite like a warm bowl of chowder. The rich, creamy texture combined with wholesome ingredients makes chowder a favorite in many households. Among the myriad of chowder variations, Smoky Paprika Sweet Corn Chowder stands out, not only for its vibrant flavors but also for its ability to evoke the warmth of home cooking. This recipe celebrates the sweet, succulent taste of corn, enhanced by the earthy smokiness of paprika, creating a dish that is both hearty and satisfying.

Warm up your evenings with a bowl of Smoky Paprika Sweet Corn Chowder, a comforting dish that perfectly blends sweet corn and smoky paprika for a delightful flavor experience. This hearty chowder is not only simple to make but also packed with nutritious ingredients like potatoes, garlic, and fresh herbs. Whether it’s a cozy family dinner or a festive gathering, this chowder will bring everyone together and leave them wanting more. Customize it to fit any dietary needs and enjoy the warmth of home cooking.

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Ingredients

4 cups fresh sweet corn kernels (or frozen)

1 large onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

1 red bell pepper, diced

4 cups vegetable broth

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

1 tsp smoked paprika

½ tsp ground cumin

¼ tsp cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 tbsp olive oil

Fresh parsley or cilantro for garnish

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic, red bell pepper, smoked paprika, cumin, and cayenne pepper. Sauté for another 2-3 minutes until fragrant.

Add the Corn and Potatoes: Stir in the corn kernels and diced potatoes, mixing well with the sautéed vegetables. Cook for about 5 minutes, allowing the corn to release some of its natural sweetness.

Combine with Broth: Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Blend for Creaminess: Using an immersion blender, blend the chowder partially, leaving some chunks for texture. If you prefer a completely smooth chowder, you can blend until completely creamy, but leaving some bits adds to the rustic charm.

Add Creaminess: Pour in the coconut milk, stirring to combine. Allow the chowder to simmer on low heat for an additional 5-10 minutes, so the flavors meld beautifully. Taste and adjust seasoning with salt and black pepper as needed.

Serve and Garnish: Ladle the chowder into bowls, and garnish with fresh parsley or cilantro for a pop of color and freshness. Serve hot, paired with crusty bread if desired.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings