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Chowder has long been celebrated as a quintessential comfort food, offering warmth and satisfaction in every spoonful. This hearty dish, often associated with coastal regions, combines rich flavors and creamy textures that make it a favorite for many. Among the myriad of chowder recipes, the Golden Harvest Creamy Corn and Potato Chowder stands out for its vibrant ingredients and delightful taste. This dish encapsulates the essence of comfort food, blending the sweetness of fresh corn with the earthiness of potatoes, resulting in a bowl that not only nourishes the body but also warms the soul.

Creamy Corn and Potato Chowder

Discover the ultimate comfort food with Golden Harvest Creamy Corn and Potato Chowder! This hearty chowder blends sweet corn and creamy Yukon Gold potatoes for a satisfying dish that's perfect any time of year. Versatile and easy to customize, it can be adapted for dairy-free diets with coconut cream. Enjoy it with crusty bread or a side salad for a delightful meal. Embrace the warmth of this delicious chowder and share it with loved ones for a cozy experience.
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Ingredients
  

4 cups fresh corn kernels (or substitute with frozen corn)

2 large Yukon Gold or Russet potatoes, diced into ½-inch pieces

1 small onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free alternative)

1 teaspoon thyme (fresh or dried)

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil or butter

½ cup diced bell pepper (optional for a pop of color)

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Sauté the Base: In a large stockpot, heat the olive oil or butter over medium heat. Add the finely chopped onion and diced bell pepper, if you choose to include it. Sauté for about 5 minutes until the onion is translucent and softened. Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

    Cook the Potatoes: Stir in the diced potatoes, fresh or frozen corn kernels, thyme, smoked paprika, salt, and pepper. Ensure all ingredients are well combined.

      Add Broth: Slowly pour in the vegetable broth. Increase the heat to bring the mixture to a gentle simmer. Once simmering, cover the pot and cook for about 15-20 minutes, or until the potatoes are fork-tender.

        Blend the Chowder (Optional): For a creamier texture, you can use an immersion blender to puree a portion of the chowder directly in the pot. If using a regular blender, carefully transfer about half of the chowder into the blender, blend until smooth, and return it to the pot. Caution: Be careful with hot liquids to avoid splatter!

          Incorporate Cream: Stir in the heavy cream (or coconut cream) and allow the chowder to heat through for about 5 more minutes. Taste and adjust the seasoning with additional salt and pepper as needed.

            Serve: Ladle the chowder into bowls and generously garnish with freshly chopped chives or parsley. Enjoy your hearty and comforting dish, perfect for any occasion!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings