Creamy Corn Chowder Smoked Paprika (Printable)
Velvety chowder featuring sweet corn, potatoes, and smoky paprika for a warm, hearty meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 2 cups Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels (approximately 5 ears fresh)
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Seasonings
11 - 1/2 teaspoon smoked paprika (plus additional for garnish)
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground black pepper
14 - 3/4 teaspoon kosher salt (adjust to taste)
→ Garnishes (optional)
15 - 2 tablespoons chopped fresh chives
16 - Additional smoked paprika
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots; cook for 5 minutes, stirring occasionally, until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes and corn kernels. Add smoked paprika, dried thyme, black pepper, and kosher salt; mix thoroughly.
04 - Pour in vegetable broth, bring to a gentle boil, then reduce heat. Simmer uncovered for 15 to 18 minutes until potatoes are tender.
05 - Using an immersion blender, puree roughly one-third of the chowder in the pot or blend 2 cups separately and return to achieve a creamy texture while retaining vegetable chunks.
06 - Stir in whole milk and heavy cream. Simmer gently for an additional 7 to 8 minutes without boiling. Adjust seasoning to taste.
07 - Ladle chowder into bowls and garnish with chopped fresh chives and a light dusting of smoked paprika.
# Expert Tips:
01 -
- It's creamy and comforting without feeling heavy once you eat it.
- The smoky paprika adds a depth that makes people wonder what secret ingredient you used.
- You can have dinner on the table in under an hour, which matters on weeknights.
- It tastes even better the next day when all the flavors have gotten to know each other.
02 -
- Don't skip the step of blending just one-third of the soup, because that's what creates the creamy texture without making it feel like eating a potato purée.
- If you boil the soup after adding cream, it will break and look grainy instead of silky, so keep the heat gentle once the dairy goes in.
- Smoked paprika fades over time in the spice drawer, so buy it fresh and use it within a few months, or you'll just taste heat without the smoke.
03 -
- Prep all your vegetables before you start cooking, because once the butter is hot, everything happens quickly and you won't want to pause to dice something.
- If you don't have an immersion blender, use a regular blender but work in batches and be careful with hot liquid, or skip blending altogether for a brothier, more rustic version that's also delicious.