Delicious Corn Chowder
Creamy, hearty, and irresistibly comforting, this Delicious Corn Chowder is the ultimate warm-you-up meal perfect for any season. Made with tender russet potatoes, sweet corn kernels (fresh or frozen), and a medley of aromatic vegetables, this chowder is thickened to perfection with a blend of heavy cream and a milk-flour mixture. A hint of smoked paprika elevates the flavor, while optional crispy bacon and fresh parsley garnishes add delightful finishing touches. Ready in under an hour, this one-pot wonder is as easy as it is satisfying. Serve it as a cozy weeknight dinner or a crowd-pleasing starter, and watch it disappear!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 medium russet potatoes, peeled and diced
- 4 cups chicken stock (or vegetable stock)
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 slices crisp-cooked bacon, crumbled (optional, for garnish)
Instructions
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, garlic, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the diced potatoes and cook for another 2 minutes.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
While the soup is simmering, in a small bowl, whisk the all-purpose flour with the milk until smooth. Set aside.
Once the potatoes are tender, stir in the corn kernels, heavy cream, and the milk-flour mixture. Simmer for another 5 minutes, stirring occasionally, until the soup thickens.
Season the chowder with salt, black pepper, and smoked paprika. Adjust seasonings to taste.
Using an immersion blender, blend the chowder slightly to create a creamy texture while still leaving some chunks of vegetables. (Alternatively, transfer about 2 cups of the chowder to a blender, blend until smooth, and return it to the pot.)
Serve hot, garnished with fresh parsley and crumbled bacon if desired.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 6887 mg | 299% | |
| Total Carbohydrate | 340.5 g | 124% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 82.1 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 644 mg | 50% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 7116 mg | 151% | |
*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.
