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One-Pot Smoky Corn Chowder recipe

yield: Serves 6 to 8

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Use fairlife whole ultra-filtered milk to gently simmer fresh sweet corn, Idaho potatoes, with a sprinkle of smoky paprika, delivering a rich and creamy chowder that you can’t beat. fairlife whole ultra-filtered milk’s added protein equates to 3g per serving, and 8% of the daily recommended intake of calcium. Nutritional benefits aside, the fresh vegetables and delicate spice make this creamy soup a sure-fire winner.

Ingredients

6 medium ears corn, kernels cut off (about 6 cups), cobs reserved

2 tablespoons unsalted butter

1 tablespoon olive oil, plus more for serving

2 Russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes

1 medium yellow onion, finely chopped

3/4 teaspoon smoked paprika, plus more for serving

1/4 teaspoon dried thyme

Kosher salt

1 1/4 cups fairlife whole ultra-filtered milk

1/4 cup finely chopped chives or parsley

Freshly ground black pepper, for serving

Directions

Cut corn cobs crosswise in half; set aside kernels. In a wide heavy pot or Dutch oven, heat butter and oil over medium-low heat; add potatoes, onion, paprika, thyme and 3/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.

Add corn cobs and 4 cups water. Bring to a gentle simmer, reduce heat to low and cook, covered, until potatoes break down, 12 to 15 minutes. Add fairlife ultra-filtered milk and corn kernels. Return liquid to a simmer. Cook, uncovered, until corn kernels are tender, 6 to 10 minutes more.

Remove and discard cobs, then season soup with salt and pepper to taste. Ladle soup into bowls. Top with chives, pepper and pinch smoked paprika.

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