Summer Corn Chowder

As the summer sun graces us with its warmth, fresh produce bursts forth from gardens and farmers' markets, and there's no better way to celebrate this bounty than with a bowl of Sweet Summer Corn Chowder. This creamy, comforting soup highlights the natural sweetness of fresh corn, making it a quintessential summer dish that is both satisfying and nourishing. The vibrant flavors of summer vegetables combine seamlessly in this recipe, making it a delightful option for warm-weather dining.

Discover the joy of summer cooking with this delightful Sweet Summer Corn Chowder, perfectly showcasing the season's freshest corn and vegetables. This creamy, comforting dish highlights the sweetness of corn and is packed with flavor from ingredients like onions, bell peppers, and garlic. Versatile and easy to make, it caters to a variety of dietary preferences, making it an ideal choice for warm-weather dining or family gatherings. Dive into a bowl of seasonal goodness today!

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Ingredients

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

1 medium onion, diced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or chives for garnish

Optional: 1-2 jalapeños, diced (for a spicy kick)

Instructions

Prep the Corn: Cut the kernels off the cobs using a sharp knife. Reserve the cobs for added flavor in the chowder.

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and garlic, and sauté for about 5 minutes, or until the vegetables are softened and fragrant.

Add Potatoes and Corn: Stir in the diced potatoes, corn kernels, and smoked paprika, cooking for another 2-3 minutes to let the flavors meld.

Incorporate Broth and Cobs: Pour in the vegetable broth and add the reserved corn cobs. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Creamy Finish: Remove the corn cobs from the pot. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste. Allow the chowder to heat through for about 5 minutes.

Blend for Texture (Optional): For a creamier texture, use an immersion blender to blend a portion of the chowder in the pot, leaving some chunky bits intact for texture.

Serve: Ladle the chowder into bowls and garnish with fresh basil, chives, or additional corn if desired.

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