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As the chill of autumn settles in and winter approaches, the craving for comforting meals intensifies. Nothing embodies the essence of comfort food quite like a hearty soup, and among the many varieties, corn chowder holds a special place in the hearts—and stomachs—of families across the country. Hearty Harvest Creamy Corn Chowder is a delightful dish that combines the sweetness of corn with a rich, creamy base, making it a perfect choice for those colder months when warmth and satisfaction are essential.

Creamy Corn Chowder

Warm up your colder months with Hearty Harvest Creamy Corn Chowder, a comforting soup that perfectly blends sweet corn with a rich, creamy base. This delightful dish is easy to customize, whether using fresh or frozen corn, and can cater to various dietary needs. Packed with wholesome ingredients like potatoes, onions, and carrots, it's a nutritious choice that nourishes both body and soul. Gather your ingredients and enjoy a bowl of happiness this winter!
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Ingredients
  

4 cups fresh corn kernels (frozen corn can be used if fresh is unavailable)

1 medium onion, finely diced

2 medium potatoes, peeled and diced into small cubes

2 carrots, diced into small pieces

2 celery stalks, diced

4 cups vegetable broth (homemade or store-bought)

1 cup heavy cream (or substitute with coconut milk for a lighter alternative)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley or chives, finely chopped for garnish

Instructions
 

Sauté Vegetables: In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté the mixture for about 5-7 minutes, occasionally stirring, until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and allow it to cook for an additional minute, just until fragrant.

    Add Potatoes and Corn: Incorporate the diced potatoes and fresh corn kernels into the pot. Stir thoroughly to ensure the vegetables are evenly coated with the olive oil and garlic mixture.

      Pour in Broth: Carefully pour in the vegetable broth, then add the dried thyme, smoked paprika, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for approximately 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

        Blend for Creaminess: Once the potatoes are cooked through, use an immersion blender to puree half of the chowder directly in the pot for a creamy consistency, while still leaving some chunky vegetables for texture. Alternatively, you can transfer half of the chowder to a blender, blend until smooth, and then return it to the pot.

          Finish with Cream: Stir in the heavy cream (or coconut milk) into the blended chowder mixture, and allow it to gently simmer for an additional 5 minutes. Taste the chowder and adjust the seasoning with more salt and pepper if desired.

            Serve: Ladle the finished chowder into bowls and top with freshly chopped parsley or chives for added color and flavor. Serve hot alongside crusty bread or your favorite crackers for a comforting meal.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6