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When it comes to comfort food, few dishes resonate with the same warmth and heartiness as chowder. Creamy corn and avocado chowder stands out as a delightful choice that not only satisfies the palate but also embodies the essence of seasonal cooking. With a rich, velvety texture and a burst of flavors, this chowder offers a unique experience with every spoonful, making it an ideal dish for both cozy winter evenings and light summer lunches.

Creamy Corn and Avocado Chowder

Discover the delightful recipe for creamy corn and avocado chowder, a comforting dish perfect for any season. This chowder features sweet corn and rich avocado blended into a velvety texture that warms the soul. With added vegetables and spices, it bursts with flavor and offers health benefits too. Ideal for cozy dinners or light lunches, it's versatile and easy to make—perfect for gatherings or a quiet night in. Enjoy a nourishing bowl of comfort that’s as tasty as it is satisfying!
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Ingredients
  

2 cups fresh corn kernels (or 2 cups frozen corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced into small cubes

1 red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk (or substitute with heavy cream for a richer taste)

1 ripe avocado, diced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 tablespoon fresh lime juice

Fresh cilantro, chopped for garnish

Optional: Red pepper flakes for a hint of heat

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and the onions become translucent. Then, add the minced garlic and sauté for an additional minute, or until fragrant.

    Add Potatoes and Corn: Incorporate the diced potatoes and fresh or frozen corn kernels into the pot. Sprinkle in the ground cumin and smoked paprika, and cook for an additional 2-3 minutes, stirring frequently. This will help toast the spices and enhance their flavors.

      Pour in Broth: Carefully add the vegetable broth to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and allow the chowder to simmer for 15-20 minutes, or until the potatoes are fork-tender.

        Blend Half the Mixture: Using an immersion blender, blend about half of the chowder directly in the pot to create a creamy consistency while keeping some of the ingredients intact for texture. If you do not have an immersion blender, carefully transfer half of the soup to a standard blender, blend until smooth, and then return it to the pot.

          Add Coconut Milk and Avocado: Reduce the heat to low and stir in the coconut milk (or heavy cream) along with the diced avocado. Allow the chowder to heat through for another 5 minutes, adjusting the seasoning with salt, black pepper, and fresh lime juice to taste.

            Serve: Ladle the chowder into serving bowls. Garnish generously with chopped fresh cilantro and, if you like a kick, sprinkle with red pepper flakes.

              Prep Time, Total Time, Servings:

                - Prep Time: 20 minutes

                  - Total Time: 40 minutes

                    - Servings: 4 servings

                      Enjoy your deliciously creamy and flavorful corn and avocado chowder!