Creamy Corn Chowder with Smoked Paprika (Print)
Velvety chowder packed with sweet corn, tender potatoes, and smoky paprika depth. A comforting bowl perfect for cozy evenings.
# Ingredient list:
→ Vegetables
01 - 2 tablespoons unsalted butter or olive oil
02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 1 red bell pepper, diced
05 - 2 garlic cloves, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup whole milk or unsweetened plant-based milk
10 - 1/2 cup heavy cream or coconut cream
→ Spices & Seasonings
11 - 1 1/2 teaspoons smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground black pepper
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon sugar, optional
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Extra smoked paprika for sprinkling
# Directions:
01 - In a large pot, melt butter over medium heat. Add diced onion, celery, and red bell pepper. Sauté for 5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, corn, smoked paprika, thyme, black pepper, salt, and sugar if using. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
05 - Using an immersion blender, blend approximately one-third of the soup directly in the pot for creamier consistency while maintaining corn and potato pieces. Alternatively, transfer 2 cups of soup to a blender, puree until smooth, and return to pot.
06 - Stir in milk and cream. Simmer gently for 5 additional minutes. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh chives or parsley. Sprinkle additional smoked paprika over each serving.
# Expert Tips:
01 -
- The technique of partially blending creates this magical middle ground between chunky soup and velvety bisque without any fussy straining or separating steps.
- You can easily adapt it as the seasons change from summer with fresh corn to winter with frozen, making it a year-round staple that never feels out of place.
02 -
- The chowder will continue to thicken as it cools, so dont panic if it seems a bit thin right off the heat its actually perfect.
- If youre using an immersion blender, keep it submerged while blending to avoid splattering hot soup all over your kitchen, a lesson I learned the hard way while wearing a white shirt.
03 -
- Use the back of your spoon to press some of the corn kernels against the side of the pot while cooking to release their natural starch and sweet milk, creating an even more intense corn flavor without added thickeners.
- Adding a parmesan rind to simmer with the broth creates an incredible depth of umami that most people cant identify but everyone responds to with wide eyes and second helpings.