Creamy Corn Chowder

$Fresh corn kernels give the chowder its sweet and bright flavor. You need 4 cups of fresh corn. You can also use 2 cans of corn if fresh is not available. Drain the canned corn well before using it. Vegetable broth adds depth to the chowder. You will need 3 cups of vegetable broth. Make sure to choose a low-sodium broth for a healthier option. Homemade broth is great, but store-bought works well too. For creaminess, use 1 cup of heavy cream or coconut cream. Heavy cream makes it rich and smooth. Coconut cream is a lighter choice and adds a hint of sweetness. Choose based on your taste and dietary needs. {{ingredient_image_1}} Start by gathering your vegetables. You need corn, onion, potatoes, and red bell pepper. If using fresh corn, cut the kernels off the cob. Chop the onion and dice the potatoes and bell pepper. It helps to have everything ready before you cook. This will make the cooking process smooth and quick. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and diced red bell pepper. Cook these for about 5 minutes. You want the onion to turn clear. Then, add the diced potatoes and 1 teaspoon of smoked paprika. Cook them for 2 more minutes. Next, stir in the corn and pour in 3 cups of vegetable broth. Bring this to a boil, then lower the heat. Let it simmer for 15-20 minutes until the potatoes are soft. Now comes the fun part! Use a ladle to take out half of the chowder and put it in a blender. Blend it until smooth. This step makes your chowder creamy but keeps some texture. Pour the blended chowder back into the pot. Stir in 1 cup of heavy cream or coconut cream. Cook it on low heat for another 5 minutes. Finally, add salt and black pepper to taste. Your chowder is now ready to enjoy! To boost the flavor of your chowder, use fresh herbs. Try adding thyme or basil for a fresh taste. A splash of lemon juice can brighten the dish. You can also add a pinch of cayenne pepper for warmth. Smoked paprika gives a nice depth, so don’t skip it. Cut your potatoes into small, even cubes. This helps them cook evenly and quickly. I recommend using Yukon Gold or red potatoes. They hold their shape well and add creaminess. Be sure to check for doneness by piercing them with a fork. They should be soft but not mushy. To make a lighter chowder, use coconut cream instead of heavy cream. It gives a rich flavor without the calories. You can also try less oil or use vegetable broth instead. Consider adding more vegetables like spinach or zucchini. This increases nutrients and fiber while keeping it tasty. Pro Tips Choose Fresh Corn: If using fresh corn, select ears that have bright green husks and plump kernels for the best flavor and sweetness. Texture Preference: Decide how creamy you want your chowder; blend more or less of the mixture to achieve your desired consistency. Herb Variations: Try adding fresh thyme or basil for an extra layer of flavor that complements the sweetness of the corn. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove. {{image_2}} You can easily add protein to your creamy corn chowder. Chicken, bacon, or shrimp work great. For chicken, use cooked, shredded meat. Just stir it in before serving. If you love bacon, cook it crispy, then crumble it on top. Shrimp can be added during the last few minutes of cooking. This gives it a light, sweet flavor. Each protein adds a twist to your chowder. To make this chowder vegetarian, skip the meat and use vegetable broth. For a vegan version, swap heavy cream with coconut cream or cashew cream. Both options keep the chowder rich and tasty. You can also add beans for extra protein. Black beans or chickpeas blend well with corn. They add fiber and flavor without any animal products. You can change the flavor profile by using different spices. Try cumin or curry powder for a warm taste. A pinch of cayenne pepper adds a nice kick. Fresh herbs like thyme or cilantro can also brighten the flavor. For a smoky twist, use chipotle powder instead of smoked paprika. These simple changes can make the chowder exciting each time you make it. After enjoying your chowder, let it cool. Use an airtight container for storage. It stays fresh in the fridge for up to three days. If you have a lot left, consider freezing some. To reheat, pour the chowder into a pot. Heat it gently over medium heat. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts and stir in between. If you want to freeze the chowder, let it cool completely first. Pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy this creamy goodness again! Yes, you can use frozen corn. It saves time and is easy to find. Frozen corn is picked at its peak, so it still tastes great. Just add it directly to the pot. You may need to cook it a minute or two longer. To make this chowder dairy-free, swap out heavy cream for coconut cream. Use the same amount for a rich taste. You can also use almond milk or oat milk, but the texture may change a bit. These options keep it creamy and delicious. This chowder pairs well with crusty bread. A fresh salad also works great. You can add chips for a crunchy side. For a fun twist, serve with grilled cheese sandwiches. These sides bring out the chowder's flavors and make a full meal. This blog post covered how to make a creamy corn chowder. We talked about key ingredients like fresh corn, vegetable broth, and cream options. I shared step-by-step instructions to prepare and cook your chowder, as well as tips to enhance flavor and make a healthier version. We explored tasty variations and how to properly store leftovers. In the end, you can easily enjoy this dish anytime. You have the tools to make it your own. Happy cooking!$

A rich and creamy chowder made with fresh corn, potatoes, and bell peppers.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

4 cups fresh corn kernels (or 2 cans of corn, drained)
1 medium onion, chopped
2 medium potatoes, diced
1 medium red bell pepper, diced
3 cups vegetable broth
1 cup heavy cream or coconut cream
2 tablespoons olive oil
1 teaspoon smoked paprika
to taste salt
to taste black pepper
for garnish fresh parsley or chives

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and diced red bell pepper, and sauté until the onion is translucent, about 5 minutes.
Stir in the diced potatoes and smoked paprika, cooking for an additional 2 minutes.
Add the corn kernels and vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Using a ladle, remove about half of the chowder and place it in a blender. Blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut cream, and continue to cook on low heat for another 5 minutes. Season with salt and black pepper to taste.
Remove from heat and let it cool for a couple of minutes before serving.

Notes

Serve in deep bowls, garnished with fresh parsley or chives, and enjoy with crusty bread.

Keyword chowder, corn, soup, vegetarian