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As the sun shines bright and the days grow longer, there's nothing quite like a bowl of creamy summer corn chowder to celebrate the season. This delightful dish encapsulates the essence of summer, bringing together the sweet, succulent flavors of fresh corn with a medley of vibrant vegetables. Each spoonful offers a comforting warmth that's perfect for those balmy evenings when you want to savor the season's bounty.

Summer Corn Chowder

Dive into the flavors of summer with this creamy corn chowder recipe, perfect for those warm evenings. This dish combines fresh sweet corn with vibrant vegetables and creamy goodness, making it a heartwarming meal for everyone. Easy to customize, it caters to both vegetarians and meat lovers. Packed with nutritional benefits, including vitamins and fiber, this chowder embraces seasonal ingredients while delivering comfort in every bowl. Enjoy the essence of summer!
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Ingredients
  

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

1 medium yellow onion, diced

2 cloves garlic, minced

2 medium Yukon gold potatoes, diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 tablespoon olive oil

1 teaspoon paprika (smoked or sweet)

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh chives or parsley for garnish

Optional: 1 cup cooked bacon bits (for a non-vegetarian version)

Instructions
 

Prep the Corn: Remove the kernels from the corn cobs using a sharp knife. Set aside the kernels. If you wish, you can also scrape the cobs with the back of the knife to extract more corn milk for added flavor.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes. Then, add the minced garlic and paprika, sautéing for an additional 1-2 minutes until fragrant.

      Add Vegetables: Incorporate the diced potatoes and fresh corn kernels into the pot. Stir well to combine, allowing everything to mix and infuse in the sautéed aromatics.

        Simmer: Pour in the vegetable broth and add the thyme. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.

          Creamy Finish: After the potatoes are cooked, stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. If using bacon bits, add them at this stage. Heat through for another 5 minutes, allowing the flavors to meld.

            Blend (optional): For a creamy, blended chowder, use an immersion blender to puree part of the chowder directly in the pot (or transfer half to a blender and pulse it a few times). This adds thickness to the chowder while keeping some chunks of vegetables.

              Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley on top. Serve hot with crusty bread or crackers for a perfect summer meal.

                Prep Time, Total Time, Servings: 20 min | 45 min | 6 servings