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Creamy Corn Soup

This creamy corn soup is a comforting and delicious dish that highlights the natural sweetness of corn. It's perfect for a cozy night in or as a starter for a larger meal.

Ingredients (serves 4):

• 4 cups fresh or frozen corn kernels (about 6 ears of corn if using fresh)
• 2 tbsp butter
  
• 1 medium onion, finely chopped
  
• 2 cloves garlic, minced
  
• 4 cups vegetable or chicken broth
  
• 1 cup heavy cream
  
• 1 medium potato, peeled and diced
  
• 1/2 tsp smoked paprika (optional)
  
• Salt and freshly ground black pepper to taste
  
• Fresh chives or cilantro for garnish (optional)

Instructions:

1. If using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it is thawed.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the corn kernels and diced potato to the pot. Sauté for another 5 minutes, stirring occasionally.
4. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potato is tender.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup. Alternatively, you can transfer the soup in batches to a blender, but be careful with the hot liquid.
6. Stir in the heavy cream and smoked paprika, if using. Season with salt and freshly ground black pepper to taste. Let the soup simmer for another 5 minutes.
7. Ladle the soup into bowls and garnish with fresh chives or cilantro if desired. Serve hot and enjoy!

This creamy corn soup is sure to be a hit, showcasing the wonderful flavor and versatility of corn.