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As the warm sun shines brightly and the days grow longer, summer cooking becomes an exhilarating adventure filled with vibrant, fresh ingredients. Nothing captures the essence of the season quite like a bowl of Creamy Summer Corn Chowder. This dish not only embodies the sweet, sun-kissed flavors of summer but also serves as a comforting staple that can be enjoyed by everyone at the table, from vegetarians to meat lovers.

Summer Corn Chowder

Discover the deliciousness of Creamy Summer Corn Chowder, a comforting dish perfect for warm days. This hearty chowder combines fresh corn, Yukon Gold potatoes, and aromatic vegetables for a flavor-packed experience that celebrates seasonal ingredients. Not only is it versatile and easy to make, but it also caters to various dietary preferences. Learn how to whip up this delightful recipe, making every bowl a taste of summer. Ideal for lunch, dinner, or gatherings!
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Ingredients
  

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

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium Yukon gold potatoes, diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup heavy cream (substitute with coconut milk for a dairy-free option)

1 tablespoon olive oil

1 teaspoon paprika (choose smoked or sweet based on preference)

1 teaspoon thyme (use fresh or dried)

Salt and black pepper, to taste

Fresh chives or parsley for garnish

Optional: 1 cup cooked bacon bits (for a non-vegetarian version)

Instructions
 

Prep the Corn: Carefully slice the kernels off the corn cobs using a sharp knife. Collect the kernels in a bowl and set them aside. To enhance the flavor, consider scraping the cobs with the back of the knife to extract additional corn milk, which will enrich the chowder.

    Sauté Aromatics: In a spacious pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, or until the vegetables have softened. Next, stir in the minced garlic and paprika, cooking for another 1-2 minutes until the garlic becomes fragrant.

      Incorporate Vegetables: Add the diced Yukon gold potatoes and the reserved fresh corn kernels to the pot. Stir well to combine all the ingredients, ensuring the corn and potatoes are well coated with the aromatic mixture.

        Simmer the Chowder: Pour in the vegetable broth and add the thyme. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

          Create a Creamy Finish: Once the potatoes are cooked, stir in your choice of heavy cream or coconut milk. Season the chowder with salt and pepper to taste, and if desired, mix in the cooked bacon bits at this stage. Warm through for an additional 5 minutes, allowing all the flavors to blend beautifully.

            Blend (optional): For a creamier texture, use an immersion blender to partially puree the chowder directly in the pot. Alternatively, transfer half of the chowder to a blender and blend it until smooth, then mix it back into the pot to maintain some chunky vegetable pieces.

              Serve: Ladle the chowder into bowls and sprinkle freshly chopped chives or parsley on top for a pop of color. Serve hot alongside crusty bread or your favorite crackers to complete this perfect summer meal.

                Prep Time, Total Time, Servings: 20 min | 45 min | 6 servings