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For this chowder, fresh corn shines. Use four cups of fresh corn kernels. If fresh corn is not an option, you can use two cans of sweet corn. Be sure to drain them well. Fresh corn gives the best flavor and texture. The sweet, juicy kernels create that signature taste that warms the soul. You will need a few key vegetables to build flavor. Start with one medium onion, finely chopped. The onion adds depth to the base. Next, grab two medium potatoes, peeled and diced. They bring heartiness to the chowder. A diced red bell pepper adds sweetness and color. Lastly, use three cloves of minced garlic for a fragrant kick. For creaminess, use one cup of heavy cream. If you prefer a dairy-free option, coconut cream works well too. This adds richness to the chowder. You’ll also need four cups of vegetable broth for a flavorful base. Don’t forget seasoning! One teaspoon of smoked paprika gives a lovely, warm flavor. Add salt and pepper to taste. Fresh thyme, about one tablespoon chopped, or one teaspoon dried, brightens the dish. For the final touch, garnish with fresh chives or parsley before serving. {{ingredient_image_1}} First, gather your ingredients. You need fresh corn, onion, potatoes, and red bell pepper. Chop the onion finely. Dice the potatoes and bell pepper. Mince the garlic cloves. This setup makes cooking easier. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion. Sauté for three to four minutes until it softens. Next, stir in the minced garlic and diced red bell pepper. Cook for two more minutes until fragrant. Now, add the diced potatoes and corn kernels. Mix them well. Pour in four cups of vegetable broth. Bring this mixture to a boil. Once boiling, lower the heat and let it simmer. Cook for 15 to 20 minutes until the potatoes are tender. After the potatoes are soft, use an immersion blender. Puree about half of the soup. This gives a creamy texture while keeping some chunks. If you don’t have an immersion blender, pour half into a regular blender. Blend until smooth, then return it to the pot. Stir in one cup of heavy cream and one teaspoon of smoked paprika. Season with salt, pepper, and thyme. Cook for an additional five minutes to meld the flavors. Taste it and adjust the seasoning if needed. Enjoy your creamy corn chowder! To make your creamy corn chowder shine, focus on fresh ingredients. Fresh corn gives the best taste. If fresh corn is not an option, use good-quality canned corn. Adding smoked paprika makes a big difference. It adds warmth and depth to the flavor. When cooking the onions, let them soften well. This step builds a great base for your chowder. Don’t rush the cooking process. Take your time to allow the garlic and bell pepper to release their flavors. Season throughout the cooking process. Taste as you go. This way, you ensure the right balance of flavors. If you are looking for a dairy-free chowder, you can easily switch to coconut cream. It provides the same creaminess without dairy. Use full-fat coconut milk for the best results. Just like heavy cream, it blends well and adds richness. You may also skip the cream altogether. Instead, add more vegetables to thicken the chowder. Blending some of the soup gives a creamy texture without dairy. Always check labels if using canned products, as some may contain dairy. Presentation matters! Ladle your chowder into bowls and top with chopped chives or parsley. This adds color and freshness. Serve it with crusty bread on the side. The bread is perfect for dipping. You can also add a sprinkle of smoked paprika on top for a pop of color. This not only enhances the look but also boosts the flavor. For a fun twist, offer toppings like crumbled bacon or diced avocado. These can add new textures and flavors to your chowder. Pro Tips Fresh Corn Matters: For the best flavor, use fresh corn kernels when they are in season. They provide a natural sweetness that canned corn cannot match. Adjust the Creaminess: If you prefer a lighter chowder, you can reduce the amount of cream or substitute it with more vegetable broth. Perfecting the Texture: Be careful not to over-blend the soup; you want a balance of creamy and chunky textures for a heartier chowder. Season to Taste: Always taste the chowder before serving and adjust the seasoning as needed. A little extra salt or pepper can elevate the flavors significantly. {{image_2}} To add a kick, try making a spicy corn chowder. You can include diced jalapeños or a sprinkle of cayenne pepper. Start with one teaspoon and taste as you go. You can also use hot sauce. This adds heat and makes the flavors pop. For a cheesy corn chowder, stir in shredded cheese at the end. Cheddar is a great choice. It melts well and adds a rich flavor. You can use about one cup of cheese. Stir until it melts completely into the chowder. This will make your chowder even creamier. You can swap vegetables to suit your taste. Try adding diced zucchini or carrots. They add color and nutrients. You can also use frozen corn instead of fresh corn. It makes cooking faster. Just remember to adjust the cooking time. After you enjoy your creamy corn chowder, let it cool first. Store it in an airtight container. It will stay fresh in the fridge for about 3 to 5 days. When you want to eat it again, check for any signs of spoilage. If it smells or looks off, it’s best to toss it. You can freeze corn chowder for later use. Pour it into a freezer-safe container, leaving space at the top for expansion. It stays good in the freezer for up to 3 months. To avoid ice crystals, try to remove as much air as possible. When ready to eat, thaw it in the fridge overnight before reheating. To reheat corn chowder, you have a few good options. You can use the stove or the microwave. On the stove, heat it over low to medium heat. Stir it often to prevent sticking. If using the microwave, place it in a bowl and cover it loosely. Heat it in short bursts, stirring in between. Always check the temperature to ensure it is hot all the way through. If it seems too thick, add a little broth or water to loosen it up. To make creamy corn chowder thicker, you can add more potatoes. Potatoes break down and help create a rich texture. Another option is to mix a little cornstarch with cold water. Stir this mixture into the chowder and cook for a few minutes. This method adds thickness without changing the flavor. Lastly, blending more of the corn can also help thicken the soup and keep it creamy. Yes, you can use frozen corn for this recipe. Frozen corn is a great option when fresh corn is not in season. Just make sure to thaw the corn before adding it to the pot. Using frozen corn saves time and still gives you that sweet corn flavor. It also cooks quickly, so your chowder will still be ready in no time. Creamy corn chowder pairs well with crusty bread. A thick slice of sourdough or a warm baguette is perfect for dipping. You can also serve it with a fresh green salad for a light meal. Another option is to add a protein like grilled chicken or shrimp on the side. This adds heartiness and makes the meal more filling. This article covered the key ingredients and steps to make creamy corn chowder. We explored fresh corn options, essential vegetables, and creamy additions. You learned how to cook, blend, and perfect the flavor of your chowder. Remember, you can customize it with spicy or cheesy variations. Proper storage can keep your chowder fresh. For a thicker texture, try adding more potatoes. Use frozen corn for a quick meal, and pair with crusty bread for the best experience. Enjoy making this comforting dish!

Sweet Corn Dream Chowder

A creamy and hearty chowder made with fresh corn, potatoes, and bell peppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 cups fresh corn kernels (or 2 cans of sweet corn, drained)
  • 1 medium onion, finely chopped
  • 2 medium potatoes, peeled and diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
  • Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
  • Add the diced potatoes and corn kernels to the pot, mixing well to combine all the vegetables.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  • Use an immersion blender to puree about half of the soup for a creamy texture while leaving some corn and potato chunks for heartiness. (If you don’t have an immersion blender, transfer half of the chowder to a blender, blend until smooth, then return it to the pot.)
  • Stir in the heavy cream and smoked paprika, and season with salt, pepper, and thyme. Let it cook for an additional 5 minutes to heat through and meld the flavors.
  • Taste and adjust the seasoning if necessary.

Notes

Ladle the chowder into bowls and top with freshly chopped chives or parsley for a vibrant finish. Serve with crusty bread on the side for dipping!
Keyword chowder, corn, soup, vegetarian