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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a hearty chowder. With its rich, creamy texture and robust flavors, chowder has been a beloved staple in kitchens around the world. Among the myriad variations of this classic dish, the Sweet Corn & Potato Bliss Chowder stands out as a delightful blend of flavors and textures, making it a perfect choice for any meal.

Creamy Corn and Potato Chowder

Indulge in the comforting embrace of Sweet Corn & Potato Bliss Chowder, a delightful blend of creamy potatoes and sweet corn. Perfect for cozy dinners or gatherings, this hearty chowder is packed with wholesome ingredients, making it a nourishing choice for any occasion. Easy to prepare, it can be customized to fit various dietary needs. Discover the rich flavors and textures that make this chowder a beloved staple on every table, bringing warmth and satisfaction to your meals.
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 cups fresh or frozen corn kernels

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a lighter version)

2 tablespoons olive oil

1 teaspoon dried thyme

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh chives or parsley, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot and stir well to coat them with the oil and aromatics. Cook for 3–4 minutes.

      Add Broth and Corn: Pour in the vegetable broth, ensuring it covers the potatoes thoroughly. Add the corn kernels, thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 15-20 minutes, or until the potatoes are tender.

        Blend for Creaminess: Use an immersion blender to partially blend the chowder, leaving some chunks of potato and corn for texture. If you don’t have an immersion blender, transfer about half of the chowder to a regular blender, blend until smooth, and then return it to the pot.

          Add Cream: Stir in the heavy cream (or coconut milk) and allow the chowder to simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.

            Serve: Ladle the chowder into bowls and garnish with freshly chopped chives or parsley. Enjoy warm with your favorite crusty bread!

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6