Easy Corn Chowder
Creamy, comforting, and bursting with flavor, this Easy Corn Chowder is the ultimate one-pot soup for cozy weeknights. Made with tender russet potatoes, sweet corn kernels, and a touch of smoked paprika, this hearty chowder offers a perfect balance of rich creaminess and satisfying texture. The base is built with sautéed onions, garlic, and a simple roux for added depth and thickness, while the optional parsley garnish adds a pop of freshness. Ready in just 45 minutes with minimal effort, this recipe is perfect for beginner cooks or anyone craving a quick homemade meal. Whether served with a slice of crusty bread or crackers, this chowder is guaranteed to become a family favorite. Perfect keywords for search: "Easy Corn Chowder," "creamy soup recipe," "one-pot chowder," and "quick homemade chowder recipe."
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium, peeled and diced russet potatoes
- 3 cups corn kernels
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Melt the unsalted butter in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the onion mixture and stir until well-coated. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer.
Add the diced russet potatoes and simmer until they are tender, about 10-12 minutes.
Stir in the corn kernels, heavy cream, smoked paprika, salt, and black pepper. Simmer for another 5 minutes, allowing the flavors to meld together.
Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, transfer 2 cups of the chowder to a blender, puree it, and then return it to the pot.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 42.0 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3786 mg | 81% | |
*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.
