Description
A creamy and delicious summer corn chowder that highlights fresh corn and is perfect for warm weather.
Ingredients
Scale
- 3 cups fresh corn kernels (about 5–6 ears of corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a non-vegan option)
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced red bell pepper and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
- Stir in the corn kernels, vegetable broth, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the coconut milk and thyme. Allow the chowder to heat through for an additional 5 minutes.
- Use an immersion blender to blend the chowder to your desired consistency, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a regular blender, blend until smooth, and return it to the pot.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions.
- Substitute the corn with other seasonal vegetables like zucchini or bell peppers for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg