Description
A creamy and delicious corn chowder that’s perfect for a cozy meal.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 medium onion, diced
- 2 medium potatoes, diced
- 1 red bell pepper, diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until the onion is translucent, about 5 minutes.
- Add the diced potatoes and corn kernels to the pot. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the chowder until smooth for a creamy texture, or leave some corn and potato chunks for a chunkier consistency.
- Stir in the heavy cream, salt, black pepper, and paprika. Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
- Cholesterol: 40
Keywords: corn chowder, creamy corn soup, easy corn chowder recipe, vegetable chowder recipe, summer corn recipes