Creamy Corn Chowder with Smoked Paprika (Printable)
Velvety chowder with sweet corn, potatoes, and smoky paprika. A comforting vegetarian bowl perfect for cozy evenings.
# What You Need:
→ 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
15 - 1/2 teaspoon sugar
→ Garnish
16 - 2 tablespoons chopped fresh chives or parsley
17 - Extra smoked paprika for sprinkling
# Steps:
01 - Melt butter in a large soup pot over medium heat. Add diced onion, celery, and red bell pepper. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, smoked paprika, dried thyme, black pepper, salt, and sugar. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring to a rolling 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 to achieve a creamy consistency while maintaining texture from corn and potato pieces. Alternatively, transfer 2 cups of soup to a blender, process until smooth, and return to the 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 chopped chives or parsley and a sprinkle of smoked paprika.
# Expert Hints:
01 -
- The immersion blender trick creates this magical texture where some bites are silky smooth while others give you little pops of corn sweetness.
- Even my friend who claims to hate vegetable soups asked for seconds and the recipe after trying this at my last dinner gathering.
02 -
- Never boil the soup after adding dairy or youll risk the dreaded curdling effect that can ruin your chowders velvety texture.
- Letting the chowder rest for 10 minutes before serving magically intensifies the flavors as the ingredients have time to fully introduce themselves to each other.
03 -
- Reserve a handful of fresh corn kernels to stir in right before serving, creating these perfect little pops of sweetness against the creamy background.
- Infuse your warming milk with a bay leaf while the soup simmers, removing it before combining the dairy with your soup base for an extra layer of aromatic complexity.