Harvest Creamy Corn Choup
Cozy up with a hearty bowl of Harvest Creamy Corn Choup, a delightful fusion of chowder and soup that celebrates the vibrant flavors of fall. This rich and velvety dish features a luscious blend of fresh corn kernels, tender Yukon Gold or Russet potatoes, and aromatic vegetables, all simmered in a fragrant broth seasoned with thyme and smoked paprika. Creamy yet light, thanks to a splash of heavy cream, this choup strikes the perfect balance of comfort and indulgence. With easy preparation and the option to adjust texture using an immersion blender, it’s as versatile as it is satisfying. Garnished with fresh parsley and a sprinkle of shredded cheddar cheese, this one-pot wonder is perfect for family dinners or a cozy autumn night. Pair it with crusty bread to soak up every last drop of this savory seasonal delight.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (optional)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the cubed potatoes and fresh corn kernels. Cook for another 3 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Add the dried thyme, smoked paprika, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and use an immersion blender to blend the soup slightly—leave some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and simmer for an additional 5 minutes over low heat to thicken and add richness.
Taste and adjust the seasonings with more salt or pepper if needed.
Ladle the choup into bowls and garnish with fresh parsley. Optionally, sprinkle with shredded cheddar cheese for extra indulgence.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 733 mg | 16% | |
*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.
