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If you're looking for a dish that combines warmth, comfort, and a touch of smokiness, look no further than Smoky Paprika Sweet Corn Chowder. This hearty chowder not only warms the soul but also delights the palate with its rich flavors and creamy texture. Originating from the rustic kitchens of North America, chowder has long been a beloved dish, celebrated for its versatility and comforting nature. This particular recipe elevates the classic experience with the addition of smoky paprika, which brings depth and a delightful twist to the traditional sweet corn base.

Smoky Paprika Sweet Corn Chowder

Warm up with a delicious bowl of Smoky Paprika Sweet Corn Chowder! This comforting dish blends fresh sweet corn, hearty potatoes, and aromatic spices for a rich, creamy texture that's sure to delight your taste buds. Embrace seasonal ingredients and elevate a classic with a smoky twist, making it a perfect choice for family dinners or gatherings with friends. Discover the joy of cooking and enjoy layers of flavor in every spoonful!
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Ingredients
  

4 cups fresh sweet corn kernels (or frozen equivalents)

1 large onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, chopped

4 cups vegetable broth

1 cup coconut milk (alternatively, use heavy cream for a richer texture)

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon cayenne pepper (adjust based on spice preference)

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh parsley or cilantro, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until it becomes translucent. Stir in the minced garlic, chopped red bell pepper, smoked paprika, ground cumin, and cayenne pepper. Continue to sauté for an additional 2-3 minutes, or until these ingredients are fragrant and the bell pepper has softened slightly.

    Add the Corn and Potatoes: Incorporate the sweet corn kernels and diced potatoes into the pot, mixing thoroughly with the sautéed aromatics. Cook for about 5 minutes, stirring occasionally to allow the corn to release its natural sweetness and the potatoes to begin cooking.

      Combine with Broth: Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let the chowder simmer uncovered for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

        Blend for Creaminess: Using an immersion blender, blend the chowder until partially smooth, ensuring to leave some chunks for added texture. If you prefer a completely smooth chowder, you can blend it fully, but keeping some pieces offers a rustic feel.

          Add Creaminess: Stir in the coconut milk, mixing it well with the chowder. Allow the chowder to simmer on low heat for an additional 5-10 minutes to let the flavors meld together beautifully. Taste and adjust seasoning with salt and freshly cracked black pepper as needed.

            Serve and Garnish: Spoon the chowder into individual bowls, and top with freshly chopped parsley or cilantro for a burst of color and brightness. Serve piping hot, ideally paired with slices of crusty bread for a hearty meal.

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