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As the sun begins to warm the earth and the days stretch longer, there’s a particular joy in cooking with fresh produce. One dish that perfectly encapsulates the essence of summer is Sun-kissed Creamy Roasted Corn Chowder. This chowder stands out not only for its rich, comforting flavors but also for its vibrant, sunny appearance that brings a bit of brightness to any table. Whether enjoyed as a light lunch or as a comforting dinner option, this chowder is a delightful way to celebrate the bounty of the season.

Creamy Roasted Corn Chowder

Discover the joy of summer with Sun-kissed Creamy Roasted Corn Chowder, a vibrant dish that brings fresh flavors to your table. Made with sweet roasted corn, creamy Yukon Gold potatoes, and aromatic herbs, this chowder is perfect for any occasion. It’s nutritious, with essential vitamins and minerals, and can be easily customized for different diets. Celebrate seasonal produce and enjoy a comforting bowl that’s sure to warm your heart.
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Ingredients
  

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

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium Yukon Gold potatoes, diced

4 cups vegetable broth

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

1 cup coconut milk (or heavy cream for a richer flavor)

2 tbsp olive oil

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

1 lime, juiced

Fresh cilantro, for garnish

Instructions
 

Roast the Corn:

    - Preheat your oven to 400°F (200°C).

      - Spread the corn kernels on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast for about 20-25 minutes, or until the corn is slightly charred and caramelized. Set aside.

        Sauté the Aromatics:

          - In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional 1-2 minutes until fragrant.

            Cook the Potatoes:

              - Add the diced Yukon Gold potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.

                Blend the Mixture:

                  - Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Return to the pot.

                    Add Creaminess:

                      - Stir in the roasted corn, coconut milk (or heavy cream), and thyme. Simmer on low for about 5-10 minutes to let the flavors meld together. Season with salt, pepper, and lime juice to taste.

                        Serve:

                          - Ladle the chowder into bowls and garnish with fresh cilantro.

                            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6