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To elevate your Sunny Delight Corn Chowder, the incorporation of coconut milk is essential. This ingredient not only adds a creamy texture but also introduces a subtle sweetness that beautifully balances the natural flavors of the corn and potatoes. When using coconut milk, opt for the full-fat version for a rich mouthfeel, or use light coconut milk if you prefer a lighter dish.

Summer Corn Chowder

Looking for the perfect comfort food? Discover Sunny Delight Corn Chowder, a delicious and hearty soup that's perfect for any season. Made with fresh sweet corn, creamy coconut milk, and aromatic spices, this chowder offers a delightful blend of flavors that will warm your soul. It's vegan-friendly and gluten-free, making it suitable for everyone. Enjoy it alone or pair it with a salad or crusty bread for a wholesome meal. Embrace the joy of cooking and indulge in this nourishing dish that evokes memories of cozy family dinners.
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Ingredients
  

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

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

1/4 cup fresh basil, chopped (for garnish)

1 tablespoon lime juice

Instructions
 

Prepare the Corn: If using fresh corn, husk the ears and cut the kernels off the cob. Set aside.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute.

      Add Potatoes and Spices: Stir in the diced potatoes, smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes, allowing the spices to release their aroma.

        Pour in the Broth: Add the vegetable broth and bring the mixture to a simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.

          Blend the Chowder: Once the potatoes are cooked, add the corn kernels to the pot. Using an immersion blender, blend the chowder until smooth, leaving some chunks for texture. (Alternatively, you can carefully ladle it into a blender in batches.)

            Add Coconut Milk: Stir in the coconut milk and lime juice, allowing the chowder to heat through for another 5 minutes. Adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the chowder into bowls and garnish with freshly chopped basil. You can also add an extra drizzle of coconut milk for a beautiful presentation.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings