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To kick off your Creamy Corn and Avocado Chowder, the first step is to sauté the aromatics, which typically include onions, garlic, and possibly some celery or bell peppers. This process is crucial for flavor development; it releases essential oils and sugars that enhance the overall taste of the chowder. Start by heating a tablespoon of olive oil or vegan butter in a large pot over medium heat.

Creamy Corn and Avocado Chowder

Discover the comforting flavors of Creamy Corn and Avocado Chowder, a delightful dish perfect for any season. This recipe showcases fresh ingredients like sweet corn and creamy avocado, combined with rich coconut milk for a nourishing meal. Simple to prepare, it’s an excellent starter or satisfying main course. Ideal for health-conscious eaters, this chowder is also vegan and gluten-free. Treat yourself and your loved ones to this wholesome delight that warms the heart and pleases the palate.
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Ingredients
  

2 cups fresh corn kernels (or 2 cups frozen corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

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

1 ripe avocado, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 tablespoon fresh lime juice

Fresh cilantro, for garnish

Optional: Red pepper flakes for a touch of heat

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and red bell pepper. Sauté for approximately 5-7 minutes until the vegetables are soft and translucent. Add the minced garlic and continue to sauté for an additional minute, or until the garlic becomes fragrant.

    Incorporate the Potatoes and Corn: Add the diced potatoes, corn kernels, ground cumin, and smoked paprika to the pot. Stir well to combine and let cook for another 2-3 minutes, allowing the spices to release their flavors.

      Add the Broth: Pour in the vegetable broth, increase the heat until the mixture reaches a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender enough to easily pierce with a fork.

        Blend for Creaminess: Using an immersion blender, blend approximately half of the chowder directly in the pot to create a creamy consistency, while leaving some whole ingredients for texture. If you prefer, you can transfer half of the chowder to a traditional blender, blend until smooth, then return it to the pot.

          Incorporate Coconut Milk and Avocado: Stir in the coconut milk (or heavy cream) along with the diced avocado. Allow the chowder to heat through for another 5 minutes. Taste and adjust seasoning with salt, black pepper, and lime juice as needed for balance.

            Serve and Garnish: Ladle the chowder into individual bowls. Garnish generously with fresh cilantro and, if desired, sprinkle with red pepper flakes for an added kick.

              Prep Time, Total Time, Servings:

                20 minutes | 40 minutes | 4 servings