Creamy Corn Chowder Smoked Paprika (Printer-Friendly)

Velvety chowder combining sweet corn, potatoes, and smoked paprika for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 2 garlic cloves, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels (about 5 ears)
08 - 1 red bell pepper, diced

→ Liquids

09 - 4 cups vegetable or chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Seasonings

12 - 1 ½ teaspoons smoked paprika
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon ground black pepper
15 - ¾ teaspoon kosher salt, plus more to taste

→ Optional Garnishes

16 - 2 tablespoons chopped fresh chives
17 - Extra smoked paprika, for dusting

# How to Make It:

01 - In a large pot over medium heat, melt the butter. Add diced onion, celery, and carrots. Cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently.
03 - Add diced potatoes, corn kernels, and red bell pepper. Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 2 minutes while stirring.
04 - Pour in broth and bring mixture to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Using an immersion blender, purée about one-third of the soup in the pot until creamy but retaining some chunks. Alternatively, blend 2 cups separately and return.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 to 7 minutes. Adjust seasoning to preference.
07 - Ladle into bowls and garnish with chopped chives and a dusting of smoked paprika if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The smoked paprika gives it depth without being spicy or overwhelming.
  • You can use frozen corn and still end up with something restaurant-quality creamy.
02 -
  • Don't skip blending part of the soup, it's what transforms it from chunky vegetable soup into actual chowder.
  • Add the cream at the very end so it stays silky instead of curdling or breaking.
  • Taste as you go; paprika and salt are both bold, and you might want less or more depending on your broth.
03 -
  • Make a double batch and freeze half, it reheats perfectly and tastes even better the next day.
  • Add the cream last and keep the heat low so it stays silky instead of separating.
  • Taste and adjust the salt at the very end, after you've added the milk and cream.

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