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In the world of culinary delights, few dishes evoke the same sense of warmth and comfort as a hearty chowder. This rich, creamy soup invites you to savor each spoonful, offering a delightful combination of flavors and textures that can transport you to a cozy kitchen filled with laughter and love. Today, we are excited to share our Sunny Bliss Corn Chowder recipe, a dish that celebrates the vibrant essence of summer through its star ingredient: fresh corn.

Summer Corn Chowder

Indulge in the comforting warmth of our Sunny Bliss Corn Chowder, a creamy embrace of summer's finest flavors! This delightful recipe highlights fresh corn, bringing a sweet burst to every spoonful. With its hearty blend of Yukon Gold potatoes and aromatic veggies, it's a nourishing choice for gatherings or cozy nights in. Plus, the chowder’s versatility means it can easily cater to various dietary needs, ensuring everyone can enjoy this vibrant dish. Explore the joy of cooking and savor the taste of summer with every bowl.
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Ingredients
  

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

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium Yukon Gold potatoes, diced

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a lighter version)

3 tablespoons unsalted butter (or olive oil)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon smoked paprika

1 red bell pepper, diced

Salt and pepper, to taste

2 green onions, chopped (for garnish)

Fresh basil leaves, for garnish (optional)

Instructions
 

Prep the Corn: Start by husking the corn and cutting the kernels off the cob. You can use a sharp knife to slice downward along the sides. Set the corn kernels aside.

    Sauté Aromatics: In a large pot, melt the butter (or heat olive oil) over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.

      Cook Potatoes and Peppers: Add the diced Yukon Gold potatoes and diced red bell pepper to the pot. Stir everything together, cooking for 5 minutes until the vegetables begin to soften.

        Combine and Simmer: Pour in the vegetable broth and add the corn kernels, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the potatoes are tender.

          Blend for Creaminess: Using an immersion blender, blend about half of the chowder directly in the pot to create a creamy texture while leaving some whole corn and potato pieces for added texture. If you don’t have an immersion blender, carefully transfer half the soup to a countertop blender, blend until smooth, then return it to the pot.

            Add Cream: Stir in the heavy cream (or coconut milk) and simmer for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning with additional salt and pepper, if needed.

              Serve and Garnish: Ladle the chowder into bowls and garnish with chopped green onions and fresh basil leaves, if desired. Enjoy hot!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6