Sweet corn and tender Yukon Gold potatoes simmer together with onion, celery, and red bell pepper until everything turns soft and deeply savory, then part of the batch gets blended into a silky base that gets stirred back into the pot for that classic chunky-yet-creamy chowder texture. Smoked paprika and thyme bring a warm, slightly smoky backbone, while a can of full-fat coconut milk folds in right at the end for a rich, velvety finish. A bright hit of fresh lemon juice at the finish keeps all that richness balanced instead of heavy. Ladled into bowls with a scatter of fresh chives and a dusting of smoked paprika, it looks like something you'd order at a cozy corner cafe. It's a naturally solid choice for a gluten free table, no special planning required beyond what's already in the pot. Make a big batch — this one only gets better as leftovers.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the red bell pepper and cook, stirring, until slightly softened, about 3 minutes. Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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