Corn Chowder Soup
Dive into the comforting flavors of this creamy Corn Chowder Soup, a hearty and satisfying dish perfect for any season! Made with sweet corn kernels, tender potatoes, and a fragrant base of sautéed onion, celery, and garlic, this soup achieves its luscious consistency with a touch of heavy cream and a lightly blended texture. The smoky kick of paprika and thyme adds depth, while crispy bacon crumbles and optional green onion garnish provide the perfect finishing touches. Whether served as a cozy dinner or a crowd-pleasing appetizer, this one-pot recipe is easy to make and bursting with flavor. Simply grab a loaf of crusty bread, and you’ve got a meal to savor!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3 medium potatoes, peeled and diced
- 3 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 4 bacon strips, cooked and crumbled
- 2 green onions, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, minced garlic, and diced celery. Sauté for 5-7 minutes until the onion is translucent and fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
Gradually whisk in the vegetable broth, ensuring there are no lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn kernels, heavy cream, salt, pepper, smoked paprika, and thyme. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
Using an immersion blender, blend the soup slightly to thicken, leaving some texture. Alternatively, transfer a portion of the soup to a blender, blend carefully, and return it to the pot.
Taste and adjust seasonings as needed.
Serve hot, garnished with crumbled bacon and chopped green onions if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1077 mg | 23% | |
*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.
