Quick Corn Chowder
Creamy, comforting, and bursting with the natural sweetness of corn, this Quick Corn Chowder is the perfect weeknight dinner solution. Ready in just 30 minutes, this hearty soup combines tender diced potatoes, vibrant red bell peppers, and flavorful corn kernels in a velvety broth enriched with heavy cream. A touch of garlic and onion adds depth, while optional garnishes like smoked paprika and fresh parsley elevate the dish with a hint of color and spice. Whether you use fresh or frozen corn, this versatile recipe delivers a rich and satisfying bowl of chowder that pairs beautifully with crusty bread or crackers. Ideal for busy families or last-minute cravings, this one-pot meal is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 cups frozen or fresh corn kernels
- 1 large russet potato, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Melt the unsalted butter in a large pot over medium heat.
Add the diced onion and cook, stirring occasionally, for 3-4 minutes or until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
Stir in the corn kernels and diced potato, then pour in the chicken or vegetable broth. Bring to a boil.
Reduce the heat to medium-low and simmer for 10-12 minutes, or until the potato is tender when pierced with a fork.
Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, blend about half the soup in a blender and return it to the pot.
Stir in the heavy cream, salt, and ground black pepper. Heat through but do not boil.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with smoked paprika and fresh parsley, if desired.
Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5999 mg | 261% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 52.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3621 mg | 77% | |
*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.
