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As the chill of winter settles in, there’s nothing quite like the warmth of a hearty chowder to soothe the soul and nourish the body. This Creamy Corn and Potato Chowder stands out as a quintessential comfort food, perfect for cozy evenings spent indoors. With its rich flavors and velvety texture, this dish is not only satisfying but also incredibly versatile, making it suitable for a variety of dietary preferences, including vegetarian and dairy-free options.

Creamy Corn and Potato Chowder

Warm up this winter with a bowl of creamy corn and potato chowder, the ultimate comfort food! This hearty dish combines creamy Yukon Gold potatoes and sweet corn for a deliciously rich flavor. It's versatile for all diets, including vegetarian and dairy-free options. Learn how to sauté aromatics, blend for the perfect texture, and garnish creatively for a satisfying meal. Perfect for cozy nights in or family gatherings, this chowder is truly a comforting delight!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and diced

1 cup sweet corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, diced

4 cups vegetable or chicken broth

1 cup heavy cream or coconut milk for a dairy-free option

2 tablespoons unsalted butter (or olive oil, if preferred)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Sauté the Vegetables: In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté the mixture for about 5-7 minutes, or until the vegetables soften and the onion becomes translucent. Next, stir in the minced garlic and cook for an additional 1-2 minutes until the garlic is fragrant and lightly golden.

    Incorporate Potatoes and Broth: Add the diced Yukon Gold potatoes and sweet corn to the pot. Sprinkle in the dried thyme, smoked paprika, and a pinch of salt and black pepper. Carefully pour in the vegetable or chicken broth, and bring the entire mixture to a gentle boil over medium-high heat.

      Simmer the Chowder: Once the chowder reaches a boil, reduce the heat to low, cover the pot with a lid, and allow it to simmer for 20-25 minutes. This step is essential to ensure that the potatoes become fork-tender and the flavors develop beautifully.

        Blend for Creaminess: To achieve a creamier texture in your chowder, use an immersion blender to puree approximately one-third of the mixture directly in the pot. If you prefer a chunkier chowder, you can skip this step or blend only a smaller portion to maintain the hearty potato pieces.

          Finish with Cream: Stir in the heavy cream or coconut milk and mix well until fully incorporated. Taste your chowder and adjust the seasoning with additional salt and pepper if necessary. Allow the chowder to heat through for an extra 5 minutes over low heat, ensuring it's piping hot.

            Serve: Ladle the creamy corn and potato chowder into warm bowls. For a finishing touch, garnish with a sprinkle of freshly chopped chives or parsley. Enjoy this comforting and flavorful chowder as a warm hug in a bowl!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6