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In the realm of comfort food, few dishes can match the warmth and satisfaction offered by a bowl of chowder. This Sweet Corn & Potato Bliss Chowder is a shining example, expertly combining the natural sweetness of corn with the hearty flavor of potatoes. The result is a nourishing dish that is not only easy to prepare but also brings a sense of coziness to any meal. Whether it’s a chilly winter evening or a bright summer day, this chowder provides a delightful culinary experience that's perfect for lunch or dinner.

Creamy Corn and Potato Chowder

Discover the ultimate comfort food with Sweet Corn & Potato Bliss Chowder! This hearty soup combines the sweetness of fresh corn and the creamy texture of potatoes, creating a warm, nourishing dish perfect for any occasion. Easy to make and customizable for dietary preferences, this chowder is a delightful addition to your meal rotation. Serve it with crusty bread or a fresh salad for a cozy lunch or dinner that warms both body and soul. Enjoy the perfect blend of flavors that will keep everyone coming back for more!
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Ingredients
  

4 medium-sized potatoes, peeled and diced into bite-sized pieces

2 cups fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut milk for a lighter option)

2 tablespoons olive oil

1 teaspoon dried thyme

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh chives or parsley, chopped, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the minced garlic and cook for an additional minute, stirring continuously until the garlic is fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot and stir well to ensure they are coated with the oil and aromatic mixture. Cook the potatoes for 3–4 minutes, allowing them to get slightly tender.

      Add Broth and Corn: Pour in the vegetable broth, making sure it completely covers the potatoes. Stir in the corn kernels, dried thyme, smoked paprika, and season with salt and pepper. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 15-20 minutes, or until the potatoes are fork-tender.

        Blend for Creaminess: To achieve a creamy yet chunky texture, use an immersion blender to partially blend the chowder directly in the pot, leaving some pieces of potato and corn intact. If you don't have an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and then mix it back into the pot.

          Add Cream: Stir in the heavy cream or coconut milk, allowing the chowder to simmer for an additional 5 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if needed.

            Serve: Ladle the warm chowder into serving bowls and garnish with a sprinkle of freshly chopped chives or parsley for a pop of color. This chowder is best enjoyed warm alongside your favorite crusty bread for dipping!

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Consider topping each bowl with a swirl of cream and an extra sprinkle of smoked paprika for a beautiful finish.