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As the warm sun graces our gardens and outdoor markets brim with fresh produce, there's an undeniable allure to summer recipes that celebrate the season's bounty. The beauty of summer cooking lies in its simplicity and the vibrant flavors that fresh ingredients bring to the table. One dish that encapsulates the essence of summer is the Sunny Summer Sweet Corn Chowder. This delightful chowder combines the sweet, juicy kernels of fresh corn with creamy potatoes and aromatic herbs, creating a comforting yet refreshing dish perfect for those balmy days.

Sweet Corn Chowder

Dive into the flavors of summer with Sunny Summer Sweet Corn Chowder, a delightful blend of fresh corn, creamy potatoes, and aromatic herbs. Perfect for any occasion, this versatile dish celebrates the season's bounty and can be served as a main or starter. With its comforting texture and vibrant colors, this chowder is bound to become a summer favorite. Gather your ingredients and enjoy a taste of summer in every spoonful!
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Ingredients
  

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

1 medium onion, finely chopped

2 medium potatoes, peeled and diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup whole milk (or coconut milk for dairy-free)

1 tsp smoked paprika

1 tsp thyme (dried or fresh)

2 tbsp olive oil or butter

Salt and pepper, to taste

Fresh chives or parsley for garnish

Optional: 1 cup cooked bacon, diced for garnish

Instructions
 

Prep the Corn: If using fresh corn, carefully cut the kernels off the cobs. You can also keep some whole cobs for flavor.

    Sauté Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent (about 5 minutes).

      Add Potatoes and Corn: Stir in the diced potatoes and half of the corn kernels (reserve the other half). Cook for another 3 minutes to lightly caramelize.

        Pour in Broth: Add the vegetable broth to the pot, scraping up any browned bits from the bottom. Add the smoked paprika and thyme. Bring it to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.

          Blend for Creaminess: If desired, use an immersion blender to blend about half of the chowder to create a creamy texture while leaving some chunks for chunky bites. Alternatively, transfer half of the soup to a blender and pulse, then return it to the pot.

            Finish with Milk and Corn: Stir in the remaining corn kernels and whole milk (or coconut milk) to the pot. Season with salt and pepper to taste. Cook for an additional 5-10 minutes, allowing the flavors to meld and the corn to heat through.

              Serve & Garnish: Ladle the chowder into bowls and garnish with fresh chives or parsley. Add diced bacon if desired for a smoky touch.

                Enjoy: Serve warm, perfect with crusty bread or a fresh salad!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6