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Chowders have long been a beloved staple in many kitchens, offering a comforting bowl of warmth and flavor. Among the myriad of chowder recipes, Creamy Corn and Avocado Chowder stands out for its vibrant ingredients and rich, satisfying texture. This dish combines the sweetness of fresh corn with the creaminess of avocado, creating a delightful harmony that is both nourishing and indulgent. Whether enjoyed as a cozy dinner on a chilly evening or served as a refreshing appetizer at a summer gathering, this chowder is sure to impress.

Creamy Corn and Avocado Chowder

Warm up your kitchen with a bowl of Creamy Corn and Avocado Chowder! This delicious dish combines sweet fresh corn with creamy avocado, creating a satisfying meal that's perfect for any occasion. Easy to customize for dietary preferences, it can be made vegan or topped with your favorite ingredients. Packed with nutrients and bursting with flavor, this chowder is comfort food at its finest. Gather around the table and enjoy this delightful homemade recipe!
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Ingredients
  

2 cups fresh corn kernels (or frozen corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer texture)

1 ripe avocado, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon fresh lime juice

Fresh cilantro for garnish

Optional: Pepper flakes for a bit of heat

Instructions
 

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, cooking until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

    Add Potatoes and Corn: Stir in the diced potatoes, corn kernels, ground cumin, and smoked paprika. Cook for an additional 2-3 minutes to allow the spices to toast slightly.

      Pour in Broth: Add the vegetable broth to the pot, bring to a boil, then reduce the heat. Simmer for 15-20 minutes, or until the potatoes are fork-tender.

        Blend Half the Mixture: Use an immersion blender to blend about half of the chowder directly in the pot. This will give the soup a creamy texture while keeping some whole ingredients for added bite. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and return it to the pot.

          Add Coconut Milk and Avocado: Stir in the coconut milk (or heavy cream) and the diced avocado. Allow the chowder to heat through for another 5 minutes, adjusting the seasoning with salt, black pepper, and lime juice to taste.

            Serve: Ladle the chowder into bowls, garnish with fresh cilantro, and sprinkle with optional pepper flakes for heat, if desired.

              Prep Time, Total Time, Servings:

                20 minutes | 40 minutes | 4 servings