A Maize Ing Corn Chowder
Treat your taste buds to the comforting flavors of “A Maize Ing Corn Chowder,” a creamy, hearty soup that’s perfect for any season. This delightful twist on a classic chowder features sweet, tender kernels of fresh or frozen corn paired with hearty russet potatoes, aromatic vegetables, and a luxurious splash of heavy cream. Smoked paprika adds a subtle depth of flavor, while optional toppings like crispy crumbled bacon and fresh parsley elevate each bowl to gourmet status. Whether you prefer it rustic and chunky or velvety smooth with a quick blend, this easy-to-make recipe is ready in under an hour and sure to become a family favorite. Perfect for using up summer’s fresh corn or creating a cozy winter meal, this vibrant chowder is as versatile as it is satisfying.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 3 medium russet potatoes, peeled and diced
- 4 cups fresh corn, kernels removed (or frozen corn, thawed)
- 1 cup heavy cream
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 4 strips bacon, cooked and crumbled (optional for topping)
Instructions
In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until the butter melts.
Add the diced onion, minced garlic, celery, and carrots. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while stirring to ensure no lumps form. Increase the heat to medium-high and bring the mixture to a gentle boil.
Once boiling, add the diced potatoes and simmer for 12–15 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels, heavy cream, smoked paprika, salt, and black pepper. Simmer for another 10 minutes, allowing the flavors to meld.
Use an immersion blender to partially purée the soup if a thicker consistency is desired, or leave it chunky for a more rustic texture.
Taste and adjust the seasoning as needed. Remove the pot from heat and let the chowder cool slightly.
Ladle the chowder into bowls and garnish with fresh parsley and crumbled bacon, if using. Serve hot.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
