Fresh Corn Chowder Recipe - Little Broken

Get ready to enjoy a bowl of sunshine with this creamy summer corn chowder! Made with fresh corn, potatoes, and a medley of colorful veggies, this chowder is the perfect warm-weather treat. It's easy to whip up and can be made dairy-free with coconut cream. Blending the soup gives it a luscious texture that's sure to impress. Garnish with fresh chives and optional toppings for an extra crunch. Perfect for sharing with family and friends!

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Ingredients

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

1 medium onion, diced

2 medium potatoes, peeled and diced

2 cloves garlic, minced

1 red bell pepper, diced

3 cups vegetable broth

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

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Optional: Crumbled bacon or crispy shallots for topping

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, or until the onions are translucent.

Add Garlic and Spices: Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

Cook the Corn and Potatoes: Add the corn kernels and diced potatoes to the pot. Pour in the vegetable broth and bring to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.

Blend the Chowder: To achieve a creamy texture, you can use an immersion blender to blend a portion of the chowder directly in the pot. Alternatively, transfer about half of the chowder to a blender, blend until smooth, and return it to the pot.

Finish with Cream: Stir in the heavy cream (or coconut cream) and simmer for another 5 minutes. Season with salt and pepper to taste.

Serve and Garnish: Ladle the chowder into bowls and garnish with fresh chives. Top with crumbled bacon or crispy shallots if desired.

Prep Time: 15 min | Total Time: 40 min | Servings: 6-8