Creamy Corn Chowder Smoked Paprika (Printable Version)
Velvety chowder featuring sweet corn, tender potatoes, and a smoky paprika note.
# 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 corn kernels, fresh or frozen (about 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
16 - Additional smoked paprika
# Method:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots, cooking for 5 minutes while stirring occasionally until softened.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in diced potatoes and corn kernels. Sprinkle smoked paprika, dried thyme, black pepper, and kosher salt. Mix thoroughly to combine.
04 - Pour vegetable broth into the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 18 minutes until potatoes are fork-tender.
05 - Use an immersion blender to puree about one-third of the chowder directly in the pot, or transfer 2 cups to a blender and puree before returning it. This creates a creamy texture while retaining some whole vegetables.
06 - Stir in whole milk and heavy cream. Simmer gently for 7 to 8 minutes, ensuring it does not reach a boil. Adjust seasoning to taste.
07 - Ladle chowder into bowls and garnish with chopped fresh chives and a light dusting of smoked paprika.
# Chef's Tips:
01 -
- The smoked paprika sneaks in a depth that makes people ask what your secret ingredient is, and you can choose to tell them or stay mysterious.
- Half the soup gets blended while the other half stays chunky, so you get creaminess without that baby food texture.
- It comes together in under an hour, making it perfect for those evenings when you need comfort food but don't have all day.
02 -
- Don't blend more than a third of the soup—if you over-blend it becomes one-note and loses the pleasure of biting into actual vegetables.
- The milk and cream go in last for a reason; adding them early and simmering too long can turn them grainy and thin.
- This soup tastes even better the next day after the flavors have had time to settle and get to know each other.
03 -
- Taste the soup before you finish cooking—this tells you if your broth is salty enough so you're not just masking its flavor with cream.
- Fresh corn kernels scraped off the cob have a sweetness frozen corn sometimes can't match, but frozen corn is reliable year-round and often fresher than fresh corn sitting in the supermarket.