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To make the perfect creamy corn chowder, gather these fresh ingredients: - 4 cups fresh corn kernels (or 2 cans of sweet corn, drained and rinsed) - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and cut into small cubes - 1 red bell pepper, diced - 1 jalapeño pepper, seeded and minced (adjust to taste) - 4 cups vegetable broth - 1 cup heavy cream (or substitute with coconut cream for a dairy-free version) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro or parsley, chopped for garnish - Corn: Fresh corn gives great flavor. If using canned corn, choose a brand with no added sugar. - Potatoes: Use starchy potatoes like Yukon Gold for a creamy texture. - Broth: Vegetable broth adds depth. You can also use chicken broth for more flavor. - Cream: Heavy cream makes it rich. For a lighter option, use half-and-half or coconut cream. - Spices: Smoked paprika adds warmth. You can also try cayenne for heat. Feel free to mix it up! Here are some ideas: - Protein: Add cooked chicken or bacon for a heartier chowder. - Vegetables: Throw in carrots or celery for added color and crunch. - Herbs: Try thyme or rosemary for an extra flavor boost. - Garnishes: Top with crispy bacon bits or a swirl of sour cream for a fun twist. Check out the Full Recipe to enjoy a delicious bowl of chowder today! To make creamy corn chowder, start by gathering your ingredients. You'll need corn, onion, garlic, potatoes, bell pepper, jalapeño, vegetable broth, cream, olive oil, smoked paprika, salt, and pepper. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 finely diced onion and sauté for about 5 minutes. Wait until the onion is soft and clear. 3. Next, mix in 2 minced cloves of garlic, 1 diced red bell pepper, and 1 minced jalapeño. Cook for 2 more minutes until it smells good. 4. Add 2 small cubed potatoes and 1 teaspoon of smoked paprika. Stir well to coat the veggies. 5. Pour in 4 cups of vegetable broth and raise the heat. Bring it to a boil. 6. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. The potatoes should be tender. 7. Stir in 4 cups of fresh corn kernels and simmer for another 5 minutes. 8. For a creamy texture, use an immersion blender. Blend part of the chowder right in the pot. If you don’t have one, pour half into a blender, blend it, and return it to the pot. 9. Add 1 cup of heavy cream, or coconut cream for a dairy-free option. Season with salt and pepper. Warm it gently without boiling. 10. Serve in bowls and top with chopped cilantro or parsley. To make your chowder taste great, use fresh corn when possible. Fresh corn brings a sweet flavor. The smoked paprika adds a nice depth. Make sure to sauté the onion and garlic well. This step builds a solid base for your chowder. You’ll need a large pot for cooking the chowder. An immersion blender is helpful for a smooth texture. If you don’t have one, a standard blender works too. A cutting board and knife are essential for chopping your veggies. For a complete recipe, check out the Full Recipe. To make your chowder burst with flavor, use fresh corn. Fresh corn gives a sweet taste that canned corn can't match. You can also add herbs like thyme or rosemary for depth. A squeeze of lime juice before serving brightens the dish. Don't forget to season well with salt and pepper; it makes a big difference! One common mistake is cooking the chowder too fast. If you boil it, you risk losing flavors. Always simmer gently. Another mistake is not properly seasoning. Taste as you cook and adjust. Lastly, don't forget to use fresh ingredients. They really enhance the taste of your chowder. If you want a thicker chowder, there are easy ways to do it. You can mash a few potato cubes with a fork. This adds body without altering the flavor. Another method is to add a cornstarch slurry. Mix one tablespoon of cornstarch with cold water, then stir it in. Let it simmer until thickened. You can also puree part of the chowder for a creamy texture. For the full recipe, check out the Sweet & Spicy Creamy Corn Chowder section. {{image_4}} When you make creamy corn chowder, the type of corn matters. Fresh corn gives a sweet and bright taste. You can use it straight from the cob when it's in season. If fresh corn is hard to find, canned corn works well too. Just drain and rinse the corn to reduce extra sodium. Both options have their charms, and you can choose based on what you have. If you want a dairy-free chowder, you have options. Instead of heavy cream, use coconut cream. It adds a rich texture and a hint of sweetness. Almond milk or oat milk can also work, but they may change the chowder's creaminess. Adjust the seasoning to balance the flavors. You can still enjoy a delicious chowder without dairy. For those who like a kick, add spices! A jalapeño gives heat, but you can also use cayenne pepper. For a sweeter touch, try adding diced bell peppers or a splash of maple syrup. Both flavors mix well with corn. You can play with spice and sweetness to create your perfect bowl of chowder. Remember, it’s all about what you enjoy! Check out the Full Recipe for more ideas. To store leftover chowder, let it cool to room temperature. Pour it into an airtight container. Seal the container tightly. Keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. When reheating your chowder, do it gently. Pour the chowder into a pot and heat it over low to medium heat. Stir often to prevent sticking. If the chowder seems too thick, add a little water or broth. This keeps it creamy and delicious. To freeze chowder, use a freezer-safe container. Leave some space at the top for expansion. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it slowly as I mentioned earlier. This helps keep the flavors fresh and tasty. You can find the full recipe for this chowder right here. The best corn for chowder is fresh corn kernels. They add sweetness and texture. You can use canned corn if fresh is not available. Just make sure to drain and rinse it well. Sweet corn brings the best flavor, but any corn will work. I often choose a mix of yellow and white corn for color and taste. Yes, you can make this chowder ahead of time. It tastes even better the next day. Just let it cool and store it in an airtight container. Keep it in the fridge for up to three days. When ready to eat, simply reheat it on the stove. If it thickens too much, add a splash of broth or cream to thin it out. You can adjust the spice level easily. If you like it mild, skip the jalapeño. For more heat, add a bigger jalapeño or even a serrano pepper. You can also add a pinch of cayenne pepper for a kick. Taste as you go, and find the right balance for your palate. Enjoy experimenting with different spices to make it just right for you. In this post, we covered how to make the perfect chowder. We reviewed key ingredients, including optional ones for your taste. I shared step-by-step cooking tips and techniques that boost flavor. You also learned common mistakes to avoid and how to customize your chowder. Finally, we discussed storage tips for leftovers and answers to your questions. Chowder can be simple or unique. Follow these steps to create a dish you love. Enjoy your cooking journey!

Creamy Corn Chowder

Savor the delicious flavors of Sweet & Spicy Creamy Corn Chowder with this easy recipe! Packed with fresh corn, potatoes, and a hint of heat, this chowder is perfect for any occasion. In just 45 minutes, you'll create a comforting dish that's both creamy and satisfying. Don't miss out on elevating your meal game; click to discover the full recipe and impress your family with this delightful bowl of goodness!
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Ingredients
  

4 cups fresh corn kernels (or 2 cans of sweet corn, drained and rinsed)

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and cut into small cubes

1 red bell pepper, diced

1 jalapeño pepper, seeded and minced (adjust to taste)

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh cilantro or parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.

    Incorporate the minced garlic, diced red bell pepper, and minced jalapeño into the pot. Continue cooking for an additional 2 minutes, ensuring the mixture is aromatic.

      Add the diced potatoes and sprinkle in the smoked paprika, stirring well to coat the vegetables evenly.

        Pour the vegetable broth into the pot and increase the heat to bring the mixture to a rapid boil. Once boiling, reduce the heat and let it simmer gently for 15-20 minutes, or until the potatoes are fork-tender.

          Stir in the fresh corn kernels and allow the chowder to simmer for another 5 minutes, letting the flavors meld together.

            For a creamy texture with some chunks, use an immersion blender to puree a portion of the chowder directly in the pot. Alternatively, transfer half of the mixture to a blender, puree it until smooth, and then return it to the pot, stirring well to combine.

              Gently stir in the heavy cream (or coconut cream) and season with salt and freshly ground black pepper to taste. Warm the chowder gently over low heat, ensuring it does not boil.

                Ladle the chowder into bowls and garnish with a sprinkle of chopped cilantro or parsley before serving.

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

                    - Presentation Tips: For an appealing presentation, serve the chowder in rustic bowls topped with a drizzle of cream and a cilantro sprig. Pair with crusty bread for a complete meal.