Smoky Paprika Sweet Corn Chowder

Sweet corn chowder is a beloved dish that evokes warmth and comfort, perfect for gatherings or quiet evenings at home. The Smoky Paprika Sweet Corn Chowder takes this traditional recipe to new heights by infusing it with a delightful smoky flavor that satisfies the palate in every spoonful. This dish combines the natural sweetness of corn with the earthy tones of smoked paprika, creating a harmonious blend that is both hearty and delicious.

Discover the comforting flavors of Smoky Paprika Sweet Corn Chowder, a delightful twist on a classic dish. This recipe blends the natural sweetness of corn with the earthy smokiness of paprika, creating a satisfying and hearty chowder that's perfect for any occasion. Whether you're hosting a dinner party or enjoying a cozy night in, this chowder is easy to make and versatile. Enjoy it with fresh bread or a light salad for a complete meal that will warm your heart and nourish your soul. Perfect for vegetarians and adaptable to any dietary preference, this chowder is sure to become a family favorite.

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Ingredients

4 cups fresh sweet corn kernels (about 6-8 ears)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 bell pepper (red or yellow), diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

2 teaspoons smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 tablespoons olive oil or butter

Fresh cilantro or parsley for garnish

Optional: lime wedges for serving

Instructions

Prepare the Ingredients: If using fresh corn, husk and kernels off the cobs, set aside. Dice the onion, garlic, potatoes, and bell pepper.

Sauté the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes, until they are soft and translucent. Add the minced garlic and sauté for another minute until fragrant.

Add Potatoes and Spices: Stir in the diced potatoes, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Cook for another 2-3 minutes, allowing the spices to toast slightly.

Add Corn and Broth: Add the fresh corn kernels to the pot, followed by the vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are fork-tender, about 15-20 minutes.

Blend for Creaminess: Once the potatoes are tender, use an immersion blender to puree some of the chowder for a creamier texture, leaving some corn and potato chunks for added texture. If you don’t have an immersion blender, carefully transfer about half of the chowder to a regular blender and blend until smooth, then stir back into the pot.

Finish the Chowder: Pour in the coconut milk (or heavy cream) and stir to combine. Let it simmer for another 5 minutes to heat through. Taste and adjust seasoning if necessary.

Serve: Ladle the chowder into bowls. Garnish with fresh cilantro or parsley. Serve with lime wedges on the side for a zesty kick, if desired.

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