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Chowder is a beloved comfort food that evokes a sense of warmth and nostalgia. Whether enjoyed on a chilly evening or during a sunny summer day, chowder has a unique ability to bring people together. With its creamy consistency and rich flavors, it serves as a perfect dish for casual gatherings or special occasions alike. Among the myriad of chowder recipes, Sunshine Sweet Corn Chowder stands out as a vibrant celebration of summer's bounty. This dish not only showcases the sweetness of fresh corn but also incorporates a variety of ingredients that enhance its flavor and texture.

Sweet Corn Chowder

Discover the vibrant and comforting taste of summer with Sunshine Sweet Corn Chowder. This creamy dish features fresh sweet corn, coconut milk, and aromatic herbs, making it a perfect choice for any occasion. Its rich flavors and heartiness invite warmth, whether enjoyed on a chilly evening or a sunny day. Ideal as a starter or main course, this chowder brings people together. Embrace the essence of summer and create lasting memories with every delicious spoonful.
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Ingredients
  

4 cups fresh sweet corn kernels (approximately 6 ears of corn)

1 medium onion, finely diced

2 cloves garlic, minced

2 medium potatoes, peeled and cut into 1-inch cubes

4 cups vegetable broth

1 cup coconut milk (adds creaminess)

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for a touch of heat)

Salt and freshly ground black pepper, to taste

3 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

¼ cup fresh chives, chopped (for garnish)

Instructions
 

Prep the Corn: If using fresh corn, carefully slice the kernels off the cob using a sharp knife to avoid injury. If opting for frozen corn, measure out 4 cups and allow it to thaw at room temperature.

    Sauté the Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and sauté for 4-5 minutes until they turn translucent and slightly softened. Then, incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.

      Cook the Potatoes: Add the cubed potatoes to the pot along with the smoked paprika. Stir well to combine, and cook for another 3-4 minutes, stirring frequently to prevent sticking.

        Combine Corn and Broth: Add the corn kernels, (setting aside a cup if you want some for garnish), and pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 15 to 20 minutes, or until the potatoes are fork-tender.

          Blend for Creaminess: Once the potatoes are tender, use an immersion blender to purée the chowder until it reaches your desired level of smoothness, leaving a bit of texture for a rustic feel. Alternatively, if you don’t have an immersion blender, carefully transfer half of the chowder to a standard blender, blend until smooth, and then return it to the pot.

            Incorporate Coconut Milk: Stir in the coconut milk and fresh thyme, allowing the chowder to simmer for an additional 5 minutes to meld the flavors. Taste and adjust the seasoning with salt, black pepper, and cayenne pepper if you like it spicy.

              Serve and Garnish: Carefully ladle the chowder into bowls. Garnish each bowl with the reserved corn (if using), a sprinkle of fresh chives, and a drizzle of extra coconut milk for a beautiful finish. Enjoy your warm bowl of sunshine!

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

                  Presentation Tip: For a delightful presentation, serve the chowder with a slice of crusty bread on the side and a few sprigs of thyme for added color.