Creamy Corn Chowder with Paprika (Printable Version)

Velvety chowder featuring sweet corn, potatoes, and a smoky paprika hint for warm comfort.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk (or plant-based milk for vegan option)
10 - 1 cup heavy cream (or coconut cream for vegan option)

→ Seasonings

11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Garnishes

15 - 2 tablespoons chopped fresh chives or parsley
16 - Extra smoked paprika, for dusting

# Step-by-Step:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots, sautéing until softened, about 5 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, vegetable broth, smoked paprika, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
04 - Discard bay leaf. Partially puree the mixture using an immersion blender to retain some texture, or blend half the soup in a blender and return to the pot.
05 - Stir in milk and cream, then simmer an additional 5 minutes to warm through. Adjust seasoning as necessary.
06 - Ladle into bowls and garnish with chopped chives or parsley and a light dusting of smoked paprika.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you simmered it all day.
  • The smoked paprika adds a quiet depth that surprises everyone who tastes it.
  • You can make it as smooth or chunky as you like, depending on your mood.
  • Leftovers somehow taste even better the next day, which almost never happens with soup.
02 -
  • Do not skip removing the bay leaf before blending or you will spend ten minutes fishing out bitter shards.
  • Partially blending is the secret to creamy texture without losing the satisfying bite of corn and potato.
  • Add the cream at the end and keep the heat low or it can curdle and ruin the silky finish.
03 -
  • Use an immersion blender for easy cleanup and control over texture.
  • Toast the smoked paprika in the butter for 30 seconds before adding vegetables to deepen its flavor.
  • If your soup tastes flat, add a squeeze of lemon juice at the end to brighten everything up.

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