Creamy Corn Chowder Smoked Paprika (Printable Format)
Velvety corn chowder with potatoes and smoky paprika, perfect for cozy dinners.
# What You 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 (approx. from 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 extra 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
# How-To Steps:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots; cook for 5 minutes, stirring occasionally, until softened.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the diced potatoes and corn kernels. Sprinkle in smoked paprika, dried thyme, ground black pepper, and kosher salt. Mix thoroughly.
04 - Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 18 minutes, or until potatoes are fork-tender.
05 - Using an immersion blender, puree approximately one third of the chowder directly in the pot, or transfer about 2 cups to a blender, puree, and return to the pot to achieve a creamy texture while retaining some whole vegetables.
06 - Stir in the whole milk and heavy cream. Simmer gently for 7 to 8 minutes without boiling. Adjust seasoning to taste.
07 - Ladle hot chowder into bowls and garnish with chopped chives and a light sprinkle of smoked paprika.
# Expert Suggestions:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day.
- The smoked paprika adds just enough depth that people always ask what that mysterious flavor is.
- You can make it with frozen corn in January and no one will ever know the difference.
02 -
- Blending just a portion of the soup is the secret to getting that velvety texture without losing all the character—a fully smooth soup feels like you missed the point.
- Don't skip the step of adding cream at the end; it's tempting to just pour it in at the beginning, but it cooks differently and tastes better when it's the last warm element that touches everything.
03 -
- Keep your heat at medium and resist the urge to rush; this chowder builds flavor slowly, and hurrying it actually diminishes what makes it special.
- Taste as you go, especially with salt—it's easier to add more than to take it out, and everyone's palate is different.