Description

This corn chowder is a creamy, hearty soup made with sweet corn, potatoes, and a rich blend of milk and cream. Balanced with savory aromatics and a hint of smoked paprika, it’s the perfect comfort meal for cozy evenings or easy weeknight dinners.

Ingredients

Scale

4 cups fresh or frozen corn kernels (about 5–6 ears if fresh)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
2 stalks celery, finely chopped
2 medium potatoes, peeled and diced
3 cups chicken or vegetable broth
1 ½ cups whole milk or half-and-half
½ cup heavy cream (optional)
2 cloves garlic, minced
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons all-purpose flour
¼ cup chopped green onions or chives, for garnish
Optional: 4 slices bacon, cooked and crumbled

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Instructions

Melt butter and olive oil in a large pot over medium heat.
Add diced onion and celery; sauté until softened and fragrant.
Stir in minced garlic and smoked paprika; cook for 30 seconds.
Sprinkle in flour and stir for 1 minute to form a light roux.
Add diced potatoes and pour in the broth, scraping the pot to release flavor.
Simmer for 10–12 minutes until potatoes begin to soften.
Add corn kernels and continue cooking until the potatoes are tender.
Blend about one-third of the soup using an immersion blender and stir it back in.
Lower the heat and slowly pour in milk and cream. Stir gently and heat without boiling.
Season with salt and pepper.
Serve hot, garnished with chives or bacon bits.

Notes

For a gluten-free version, replace the flour with cornstarch.

To lighten it up, use milk instead of heavy cream.

Chowder thickens as it cools; add a splash of broth or milk when reheating.

Avoid boiling after adding dairy to prevent curdling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 400 g)
Calories: 390 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 55 mg