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When it comes to corn chowder, the quality of corn is paramount. Fresh corn kernels are the star of the dish, providing a natural sweetness and crunch that frozen alternatives simply cannot match. While frozen corn is convenient and can still yield a tasty chowder, using fresh corn enhances the overall flavor profile and texture of the dish. Fresh corn is harvested at its peak ripeness, ensuring that it retains its natural sugars, which translates into a sweeter and more vibrant chowder.

Creamy Corn Chowder

Discover the bliss of Golden Delight Corn Chowder, a comforting dish that marries the sweetness of fresh corn with a creamy, hearty texture. This versatile recipe is perfect for cozy nights or entertaining guests, offering both traditional and dairy-free options. Explore fresh ingredients like corn, potatoes, and aromatic spices that create rich flavors. Whether you're enjoying it with crusty bread or garnishing it with herbs, this chowder will warm your heart and nourish your body. Indulge in the joy of cooking and sharing this delightful meal.
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

1 medium onion, diced

2 medium potatoes, diced (Yukon Gold or Russet)

2 cloves garlic, minced

3 cups vegetable broth or chicken broth

1 cup heavy cream or coconut cream for a dairy-free option

1 tablespoon olive oil or unsalted butter

1 teaspoon thyme (fresh or dried)

1/2 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped chives, crispy bacon bits, or croutons

Instructions
 

Prep the Corn: If using fresh corn, carefully cut the kernels off the cob using a sharp knife. You should have about 4 cups. If using frozen corn, simply measure it out and set aside.

    Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Potatoes and Liquid: Stir in the diced potatoes along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to simmer. Cook for about 10-15 minutes or until the potatoes are fork-tender.

        Blend and Create Creaminess: Once the potatoes are cooked, add 2 cups of corn to the pot. Use an immersion blender to puree the mixture until smooth. For a chunkier texture, you can blend just half of the soup or pulse it a few times.

          Incorporate Cream: Return the pot to low heat and stir in the heavy cream. Add the remaining corn, thyme, smoked paprika, salt, and pepper. Let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together.

            Taste and Adjust: Check for seasoning and adjust salt and pepper to your liking. If the chowder is too thick, you can add a little more broth or water to reach your desired consistency.

              Serve and Garnish: Ladle the creamy corn chowder into bowls and top with your choice of garnishes like chopped chives, crispy bacon bits, or croutons to add a delightful crunch.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings