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Sautéing the vegetables is a crucial step in building the foundation of your chowder. This process not only enhances the flavor but also adds depth and complexity to the dish. Start by heating a tablespoon of olive oil in a large pot over medium heat. Once hot, add your chopped onions and sauté them until they become translucent, about 5 minutes. The sweetness of the onions will start to release, creating a fragrant base.

Creamy Corn and Avocado Chowder

Experience the taste of summer with our Sunny Delight Creamy Corn and Avocado Chowder! This vibrant dish combines fresh corn and creamy avocado for a luscious texture and delightful flavors that everyone will love. Perfect for warm days, it's easy to make and adaptable for any dietary preference. Serve it up as a light lunch or a comforting dinner, and enjoy the natural sweetness of summer ingredients in every spoonful. Explore the recipe today and elevate your seasonal cooking!
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

2 ripe avocados, diced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Juice of 1 lime

Instructions
 

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes or until softened. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.

    Add Potatoes and Corn: Add the diced potatoes and corn kernels into the pot. Stir well to combine all the vegetables.

      Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, and cook for 15-20 minutes, or until the potatoes are tender.

        Blend Chowder: Once the potatoes are cooked, use an immersion blender to blend the chowder until creamy, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the chowder to a standard blender, blend until smooth, then return to the pot.

          Add Coconut Milk and Seasoning: Stir in the coconut milk (or heavy cream) and season the chowder with salt and pepper to taste. Simmer for another 5 minutes.

            Finish with Avocado and Lime: Remove the chowder from the heat. Gently fold in the diced avocados and lime juice, allowing the avocados to warm through without losing their shape.

              Serve and Garnish: Ladle the chowder into serving bowls. Garnish with fresh cilantro or parsley for a burst of freshness.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6