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Welcome to the delightful world of Smoky Paprika Sweet Corn Chowder, a dish that embodies warmth, comfort, and a burst of vibrant flavors. This chowder is not just a meal; it’s a celebration of sweet corn, smoky spices, and fresh produce that come together to create a harmonious blend of tastes and textures. Perfect for chilly evenings, this chowder is an excellent choice for family gatherings or a cozy night in.

Smoky Paprika Sweet Corn Chowder

Discover the comforting delight of Smoky Paprika Sweet Corn Chowder, a dish bursting with vibrant flavors that brings loved ones together. Made with fresh sweet corn, savory spices, and a touch of creaminess, this chowder is perfect for chilly evenings. Easy to prepare, it's approachable for all skill levels, allowing you to create a meal that not only fills the stomach but also warms the heart. Perfect for family gatherings or cozy nights in, your taste buds are in for a treat!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

1 medium red bell pepper, diced

2 medium potatoes, diced (about 2 cups)

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer chowder)

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Corn: If using fresh corn, carefully cut the kernels off the cob and set aside. Reserve the cobs for extra flavor in the broth.

    Heat the Base: In a large pot, heat olive oil over medium heat. Add the diced onions, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.

      Add Spices: Sprinkle in the smoked paprika, ground cumin, and chili powder. Stir well to combine and cook for another minute until the spices become fragrant.

        Combine Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Pour in the vegetable broth, making sure to add the reserved corn cobs for additional flavor. Bring the mixture to a gentle boil.

          Simmer the Chowder: Lower the heat and let the chowder simmer for about 20 minutes, or until the potatoes are tender. Stir occasionally and remove the corn cobs after 15 minutes.

            Blend the Chowder: Using an immersion blender, blend the chowder until it reaches your desired level of creaminess. You can also transfer about half of the soup to a blender for a smoother texture, then mix it back into the pot.

              Finish with Coconut Milk: Stir in the coconut milk (or heavy cream) and let the chowder simmer for an additional 5 minutes. Season with salt and black pepper to taste.

                Serve: Ladle the chowder into bowls, garnishing each with fresh cilantro or parsley. Serve with lime wedges on the side for a zesty kick!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6