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Creamy Corn and Potato Chowder is more than just a dish; it's a warm embrace on a chilly day, a culinary hug that brings comfort and joy to the table. This delightful chowder showcases the natural sweetness of corn paired with the creamy, hearty texture of Yukon Gold potatoes. The result is a rich and velvety soup that appeals to both the palate and the spirit, making it an ideal choice for any season, whether enjoyed on a brisk winter evening or as a light summer meal.

Creamy Corn and Potato Chowder

Discover the ultimate comfort food with Creamy Corn and Potato Chowder! This rich and velvety soup combines the sweetness of corn with hearty Yukon Gold potatoes, creating a dish that's perfect for any season. Easy to make and versatile, it can be customized for gatherings or a cozy weeknight dinner. Learn about its history, nutritional benefits, and step-by-step preparation to bring warmth and joy to your table. Enjoy this delicious chowder that’s sure to become a favorite!
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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)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh chives or parsley, for garnish

Instructions
 

Sauté the Veggies: In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Potatoes and Broth: Stir in the diced Yukon Gold potatoes, sweet corn kernels, dried thyme, smoked paprika, salt, and pepper. Pour in the vegetable or chicken broth, bringing the mixture to a boil.

      Simmer the Chowder: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.

        Blend for Creaminess: For a creamier texture, use an immersion blender to puree a portion of the chowder (about 1/3) directly in the pot. If you prefer a chunkier consistency, skip this step or blend fewer portions.

          Finish with Cream: Stir in the heavy cream or coconut milk, incorporating it well. Adjust seasoning if necessary, and let the chowder heat through for an additional 5 minutes.

            Serve: Ladle the chowder into bowls, garnishing with freshly chopped chives or parsley. Enjoy your creamy, comforting bowl of chowder!

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