Description
A creamy, comforting corn chowder filled with sweet corn, potatoes, and a hint of smokiness. Perfect for chilly days.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6–8 ears of corn)
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- to taste salt and pepper
- optional chopped chives or green onions for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and red bell pepper. Cook until softened, about 5 minutes.
- Add the corn kernels and potatoes to the pot. Stir in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Using an immersion blender, puree part of the chowder (about half) to create a creamy texture, leaving some chunks for texture.
- Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then ladle into bowls and garnish with chives or green onions if desired.
Notes
- For a spicier version, add a diced jalapeño when cooking the vegetables.
- This chowder can be made ahead of time and reheats well on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
Keywords: Corn Chowder, Creamy Corn Soup, Vegetarian Chowder, Comfort Food