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As summer arrives, the vibrant flavors of the season beckon us to indulge in light, refreshing dishes that celebrate nature's bounty. One such dish that perfectly encapsulates the essence of summer is the Sunny Summer Sweet Corn Chowder. This delightful recipe not only showcases the sweet, juicy kernels of fresh corn but also provides a comforting, creamy texture that warms the heart. Ideal for warm evenings or as a delightful starter at summer gatherings, corn chowder offers a taste of nostalgia, often evoking memories of family cookouts and community picnics.

Sweet Corn Chowder

Dive into summer flavors with Sunny Summer Sweet Corn Chowder! This delightful dish celebrates the sweet, juicy kernels of fresh corn, offering a comforting, creamy texture perfect for warm evenings or festive gatherings. Packed with fresh ingredients like onion, garlic, and potatoes, this chowder is not only delicious but also adaptable to fit various dietary needs. Enjoy the nostalgia of summer cookouts with this comforting bowl, perfect for any occasion!
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Ingredients
  

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

1 medium onion, finely chopped

2 medium potatoes, peeled and diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup whole milk (or substitute with coconut milk for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon thyme (can use dried or fresh)

2 tablespoons olive oil or butter

Salt and pepper, to taste

Fresh chives or parsley, for garnish

Optional: 1 cup cooked bacon, diced for garnish

Instructions
 

Prep the Corn: If you're using fresh corn, carefully slice the kernels off the cobs using a sharp knife. For added depth of flavor, you can reserve the cobs and add them to the chowder while it cooks.

    Sauté Vegetables: In a large pot, add the olive oil or butter and heat over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onions become softened and translucent.

      Add Potatoes and Corn: Stir in the diced potatoes and add half of the corn kernels, setting the other half aside for later. Allow the mixture to cook for an additional 3 minutes, letting the corn and potatoes lightly caramelize for extra flavor.

        Pour in Broth: Add the vegetable broth to the pot, making sure to scrape up any browned bits stuck to the bottom. Sprinkle in the smoked paprika and thyme, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes until the potatoes are tender.

          Blend for Creaminess: For a creamy texture, use an immersion blender to blend about half of the chowder, leaving some chunks for texture. If you don't have an immersion blender, you can carefully transfer half of the soup to a countertop blender, blend until creamy, and then return it to the pot.

            Finish with Milk and Corn: Stir the remaining corn kernels into the chowder along with the whole milk (or coconut milk). Season generously with salt and pepper to taste. Allow the chowder to cook for an additional 5-10 minutes to let the flavors meld and the corn heat through.

              Serve & Garnish: Ladle the chowder into warm bowls. For an added touch, garnish with fresh chives or parsley. If you’re including bacon, top with the diced pieces for an extra smoky flavor.

                Enjoy: Serve the chowder warm, pairing it wonderfully with crusty bread or a fresh salad for a delightful meal!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6