Summer Corn Chowder with Smoked Paprika

Experience the delightful flavors of Summer Corn Chowder, enhanced by the smoky depth of paprika. This comforting soup captures the essence of fresh corn paired with the subtle warmth of smoked paprika, creating an appetizing meal suitable for any season. Its creamy texture and rich taste make it a versatile choice for lunch or dinner. Personalize your chowder with toppings like crispy bacon or a sprinkle of fresh herbs to enhance its rich flavor. Perfect for those who appreciate a hearty and delicious dish without much effort in preparation.

Ingredients

• 4 cups corn kernels, fresh
• 1 cup potatoes, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 2 tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 2 to 3 minutes until translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the corn kernels, diced potatoes, vegetable broth, and smoked paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender.
4. Using an immersion blender, blend half of the soup until creamy. Alternatively, use a regular blender to blend in batches.
5. Stir in the heavy cream and season with specific seasonings like fresh herbs or crispy bacon as desired. Serve hot.

Keywords: Hearty, Creamy, Smoked Paprika, Vegetarian, Comfort Food

Spice Rack: Smoked Paprika

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