Sweet corn and tender Yukon Gold potatoes simmer together in a rich coconut milk base until the whole pot turns creamy and comforting, with smoked paprika and thyme adding warmth to every spoonful. A quick blitz of part of the soup thickens things naturally, no flour or cornstarch needed, so the texture stays silky while still leaving plenty of hearty bites of corn and potato. A splash of apple cider vinegar brightens the finish right before serving, and fresh chives on top add a little color and bite. It's an easy one-pot dinner that comes together mostly hands-off while it simmers on the stove. This chowder is a great fit for a gluten free table, no special swaps to think about once it's in your bowl.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute.
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