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Sweet corn chowder is a beloved staple in many kitchens, celebrated for its comforting texture and vibrant flavor. This dish captures the essence of summertime with its sweet, juicy corn kernels and creamy base, making it a favorite for family gatherings and cozy nights in. What sets our Smoky Paprika Sweet Corn Chowder apart from the traditional recipes is the addition of smoky paprika, which infuses the chowder with a depth of flavor that elevates it to a whole new level.

Smoky Paprika Sweet Corn Chowder

Experience the comfort of home with Smoky Paprika Sweet Corn Chowder, a delightful take on a beloved classic. This creamy dish features fresh sweet corn and a hint of smoky paprika, adding depth and a unique twist to traditional chowder. With customizable ingredients, this versatile recipe is perfect for weeknight dinners or special occasions. Follow our easy step-by-step guide to enjoy a rich, flavorful bowl of chowder that warms both the heart and the soul.
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Ingredients
  

4 cups fresh corn kernels (about 6-8 ears of corn) or frozen corn

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Corn: If using fresh corn, slice the kernels off the cob using a sharp knife. Set aside. If using frozen corn, you can skip this step.

    Cook the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until fragrant.

      Add Potatoes and Spices: Add the diced potatoes, smoked paprika, ground cumin, and a pinch of salt and pepper. Stir to coat the vegetables with the spices.

        Build the Chowder: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.

          Incorporate the Corn: Add the sweet corn kernels to the pot, stirring to combine. Let the chowder simmer for an additional 5-10 minutes.

            Blend for Creaminess: For a creamy texture, you can blend a portion of the chowder using an immersion blender or by transferring half to a blender, then returning it to the pot. Stir in the coconut milk, adjusting the seasoning with salt, pepper, and more smoked paprika to taste.

              Serve: Ladle the chowder into bowls, garnishing each serving with fresh cilantro and a squeeze of lime juice from the wedges.

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