Creamy Corn Chowder Smoked (Printable View)
Velvety corn chowder with smoky paprika and tender potatoes, perfect for comforting, light dining.
# Ingredient List:
→ 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 Prepare:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; cook, stirring occasionally, for 5 minutes until softened.
02 - Incorporate minced garlic and continue cooking for 1 minute, stirring frequently to release aroma.
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 to a boil. Reduce heat to maintain a simmer uncovered and cook for 20 minutes, or until potatoes are tender.
05 - Purée approximately one-third of the soup using an immersion blender to achieve a creamy texture while retaining chunks. Alternatively, blend 2 cups separately and return to pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 to 7 minutes, then adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with chopped fresh chives and a light dusting of smoked paprika if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour, and most of that time is just simmering while you do other things.
- The smoked paprika adds a whisper of depth that makes people ask what your secret ingredient is.
- Blending part of it creates that creamy texture without feeling heavy or overly thick.
02 -
- Don't skip the step of blending only part of the soup—this is what gives it that silky texture without making it feel like baby food.
- Taste constantly as you go, especially with salt, because broths vary wildly in their saltiness and what tastes perfect to you might be different each time.
03 -
- An immersion blender is worth owning just for soups like this—it gives you perfect control over texture without transferring hot liquid to a blender and risking spills.
- Make this soup in a bigger batch and freeze it in portions; it reheats beautifully and gives you a wholesome dinner waiting in your freezer whenever you need it.