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As the seasons change and the weather cools, nothing quite warms the soul like a bowl of hearty chowder. One such recipe that stands out is Smoky Paprika Sweet Corn Chowder. This delightful dish marries the sweetness of corn with the smoky undertones of paprika, creating a comforting meal that is perfect for chilly evenings. Whether you're looking for a satisfying vegetarian option or a delightful starter for a dinner party, this chowder promises to impress.

Smoky Paprika Sweet Corn Chowder

Warm up your chilly evenings with a bowl of Smoky Paprika Sweet Corn Chowder! This comforting dish blends the sweetness of corn with the smoky richness of paprika for a delightful flavor experience. Perfect as a vegetarian main course or a fancy appetizer, this chowder is easy to make with a few staple ingredients. Discover how to create this scrumptious recipe with step-by-step instructions that will impress your family and friends while warming your heart.
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Ingredients
  

4 cups fresh or frozen sweet corn kernels

1 large onion, chopped

3 cloves garlic, minced

2 medium potatoes, cubed (about 2 cups)

4 cups vegetable broth

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

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder (optional, for extra heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley or cilantro, chopped (for garnish)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add Potatoes and Spices: Add the cubed potatoes to the pot along with the smoked paprika, ground cumin, and chili powder (if using). Stir well to coat the potatoes with the spices and cook for another 2 minutes.

      Pour in Broth: Carefully add the vegetable broth to the pot and raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let cook for 15-20 minutes, or until the potatoes are tender.

        Incorporate Corn: Add the sweet corn kernels and continue to simmer for an additional 5 minutes. This will allow the corn to heat through and infuse its sweetness into the chowder.

          Creamy Texture: Use an immersion blender to blend a portion of the chowder for a creamy texture. If you prefer a chunkier soup, blend only 1/3 of the chowder and leave the rest intact. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and return it to the pot.

            Finish with Cream: Stir in the heavy cream or coconut milk, and season with salt and pepper to taste. Heat through without boiling, and then remove from heat.

              Serve and Garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley or cilantro. Enjoy your smoky, creamy sweet corn chowder!

                Prep Time, Total Time, Servings: 15 min | 45 min | 6 servings