Smoky Paprika Sweet Corn Chowder

Sweet corn chowder is a beloved dish that captures the essence of comfort food in a bowl. Originating from the heart of North American cuisine, chowders have long been a staple in coastal communities, where fresh seafood and local produce are abundant. The Smoky Paprika Sweet Corn Chowder takes this traditional dish and elevates it with the rich, warm flavor of smoked paprika, creating a delightful harmony between sweetness and smokiness. This chowder isn’t just a dish; it’s a celebration of the harvest, embodying the spirit of summer with every spoonful.

Discover the rich and comforting flavors of Smoky Paprika Sweet Corn Chowder, a delicious twist on a classic dish. This recipe effortlessly combines the sweet essence of fresh corn with the warm smokiness of paprika, creating a creamy and hearty chowder perfect for any occasion. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide will help you master this delightful dish. Embrace the spirit of summer with every bowl and enjoy the journey of cooking with fresh, high-quality ingredients.

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Ingredients

4 cups fresh sweet corn kernels (about 6 ears of corn, or use frozen)

1 large onion, finely chopped

2 cloves garlic, minced

2 medium potatoes, diced

1 bell pepper (red or yellow), diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon smoked paprika

1 teaspoon thyme (dried or fresh)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Optional: 1 jalapeño pepper, finely diced for heat

Instructions

Prep the Corn: If using fresh corn, carefully cut the kernels off the cobs and set aside. If using frozen, measure out the required amount.

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes until softened.

Add the Potatoes and Spices: Add the diced potatoes, smoked paprika, thyme, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.

Incorporate the Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover the pot. Allow to cook for 15 minutes until the potatoes are tender.

Blend the Base: Once the potatoes are cooked through, use an immersion blender to blend the chowder until smooth, or transfer half of the chowder to a blender and blend until creamy. Return the blended mixture back to the pot.

Finish with Corn and Cream: Add the corn kernels and coconut milk (or cream) to the pot. Allow the chowder to simmer for another 10 minutes, stirring occasionally until the corn is heated through and the flavors meld beautifully.

Adjust Seasoning: Taste the chowder and adjust the seasoning with more salt, pepper, or smoked paprika as desired. If you’d like an extra kick, stir in the diced jalapeño.

Serve: Ladle the chowder into bowls, garnish with fresh cilantro or parsley, and enjoy!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings