A New Corn Chowder
Creamy, comforting, and bursting with flavor, "A New Corn Chowder" is a modern twist on the classic soup that highlights the natural sweetness of fresh corn. Perfectly balanced with sautéed aromatics like onion, celery, and carrot, this hearty chowder is thickened with blended russet potatoes and finished with a touch of heavy cream for luxurious richness. A dash of smoky paprika adds depth, making every bite irresistible. Prepared in just 50 minutes, this gluten-free recipe is great for weeknight dinners or casual gatherings. Serve it warm, garnished with fresh parsley, alongside crusty bread for a meal that's as satisfying as it is simple. Great for lovers of quick soups and seasonal produce, this corn chowder is destined to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 4 cups fresh corn (or frozen corn kernels)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium celery stalks, diced
- 1 medium carrot, diced
- 3 cloves garlic cloves, minced
- 2 medium russet potatoes, diced into ½-inch cubes
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Shuck the fresh corn if using and carefully remove the kernels by standing the cob upright in a large bowl and running a sharp knife down the sides. Discard the cobs. Set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are tender and the onions are translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced potatoes and corn kernels to the pot. Stir to combine with the sautéed vegetables.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some chunks for a hearty bite. Alternatively, you can carefully transfer half of the soup to a stand blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked paprika, salt, and black pepper. Simmer for an additional 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chowder and adjust the seasoning if needed. Add more salt or pepper to preference.
Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 62.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4478 mg | 95% | |
*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.
