Creamy Corn Chowder Paprika (Printable Version)
Velvety soup with sweet corn, tender potatoes, and smoked paprika for cozy, flavorful dining.
# What You 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 of corn)
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:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring continuously.
03 - Add diced potatoes, corn kernels, and red bell pepper. Season with smoked paprika, dried thyme, kosher salt, and ground black pepper. Cook for 2 minutes.
04 - Pour in the broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes, or until potatoes are tender.
05 - Using an immersion blender, blend about one-third of the soup directly in the pot until creamy yet slightly chunky. Alternatively, blend 2 cups in a countertop blender and return to pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 to 7 minutes. Adjust seasoning as preferred.
07 - Ladle the chowder into bowls and garnish with chopped fresh chives and a light dusting of smoked paprika, if desired.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you've been tending a pot all day.
- The smoked paprika adds mystery without any actual heat, so it works for everyone at the table.
- You can make it with what's in your freezer, which means it's always within reach on a tough week.
02 -
- Don't skip the blending step—pureeing part of the soup is what transforms it from vegetable soup into actual chowder with that silky, luxurious mouthfeel.
- If your chowder breaks or the cream curdles, it usually means the heat was too high at the end, so keep that final simmer gentle and add the dairy slowly while stirring.
- Taste as you go because every broth is different, and you might need more salt or even a squeeze of lemon juice to brighten everything up.
03 -
- Cut your vegetables uniformly so they cook evenly and your chowder feels thoughtfully made rather than haphazard.
- Keep the immersion blender partially submerged to avoid splashing hot soup everywhere, and blend with purpose rather than over-blending.