Description
This creamy corn chowder is a comforting and hearty soup perfect for chilly days. Made with tender potatoes, sweet corn, and a rich blend of cream and milk, it’s flavored with garlic, onions, and smoked paprika for a smoky depth. Fresh parsley adds a bright finish, making this recipe both flavorful and satisfying.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
Vegetables
- 2 cups frozen corn kernels
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat Butter: In a large pot, melt the butter over medium heat to create a flavorful base for the chowder.
- Sauté Onion: Add the chopped onion and cook for about 5 minutes until soft and translucent, releasing its sweetness.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Add Potatoes: Incorporate the diced potatoes into the pot, mixing them with the sautéed onion and garlic.
- Add Broth: Pour in the vegetable broth and bring the mixture to a simmer, allowing the potatoes to cook fully.
- Simmer Potatoes: Cover and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Add Corn: Stir in the frozen corn kernels, mixing them evenly into the soup.
- Cook Corn: Let the chowder simmer for an additional 5-7 minutes to heat the corn through.
- Add Dairy: Reduce heat to low and slowly stir in the heavy cream and whole milk to create a creamy consistency.
- Season: Add salt, black pepper, and smoked paprika, stirring well to blend all flavors.
- Simmer Chowder: Allow the chowder to simmer for 3-5 more minutes so the flavors meld perfectly.
- Taste and Adjust: Sample the chowder and adjust seasoning as needed with extra salt or pepper.
- Add Parsley: Remove from heat and stir in chopped fresh parsley for brightness and color.
- Serve: Ladle the creamy corn chowder into bowls and garnish with additional parsley if desired, serving hot.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a thicker chowder, lightly mash some of the potatoes before adding the cream and milk.
- To make it vegan, substitute butter with olive oil and use coconut milk or a plant-based cream alternative.
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
