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As the sun graces us with its warm embrace, there's nothing quite like a bowl of Sunny Summer Corn Chowder to capture the essence of the season. This delightful dish celebrates the vibrant flavors of summer produce, particularly fresh corn, which becomes the star ingredient. Corn chowder is a creamy, comforting soup that is perfect for leisurely summer lunches or cozy dinners on a breezy evening. With its rich, velvety texture and the sweetness of fresh corn, this chowder is not just a meal; it's an experience that evokes the joy of summer.

Summer Corn Chowder

Experience the delightful flavors of summer with Sunny Summer Corn Chowder, a creamy and comforting dish that showcases fresh corn and seasonal vegetables. Perfect for warm lunches or cozy dinners, this chowder is easy to make and full of vibrant tastes. Enjoy its rich texture and natural sweetness, while nourishing your body with essential vitamins and fiber. Customize it to your liking with spices or extra veggies, making every bowl a unique celebration of summer's bounty. Dive into this flavorful experience and savor the joy of seasonal cooking!
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Ingredients
  

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

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium potatoes, diced (about 1 pound)

1 red bell pepper, diced

4 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper, to taste

Fresh basil or cilantro, for garnish

Optional: Crumbled feta cheese or avocado slices for serving

Instructions
 

Prep the Corn: Start by shucking the corn. After removing the husks, use a sharp knife to slice the kernels off the cobs. Set aside.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until the onion is translucent, stirring occasionally.

      Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.

        Incorporate Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Stir well to combine.

          Pour in the Broth: Add the vegetable broth to the pot. Bring the mixture to a simmer and let it cook for about 15-20 minutes or until the potatoes are tender.

            Blend the Chowder: Using an immersion blender, blend a portion of the chowder to create a creamy texture while leaving some whole pieces for a chunky consistency. If you don’t have an immersion blender, carefully transfer half of the chowder to a blender, blend, and return it to the pot.

              Add Coconut Milk: Stir in the coconut milk (or heavy cream) and season with salt and black pepper to taste. Let it simmer for an additional 5 minutes to warm through.

                Serve and Garnish: Ladle the chowder into bowls and garnish with fresh basil or cilantro. Add crumbled feta cheese or avocado slices if desired.

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