Smoked Corn and Pepper Chowder
Smoky, creamy, and bursting with flavor, this Smoked Corn and Pepper Chowder is the ultimate comfort food with a gourmet twist. Featuring freshly grilled corn and smoky bell peppers infused with a touch of smoked paprika, this chowder boasts a delightful balance of sweetness and heat. Creamy russet potatoes, hearty stock, and a splash of heavy cream create a luscious base, while sautéed onions and garlic add depth. Partial blending gives the soup its signature velvety texture while leaving satisfying chunks in every bite. Finished with vibrant green onions and optional crispy bacon for a savory crunch, this dish is perfect for cozy nights or impressing guests. Ready in just over an hour and easily customizable, it’s a must-try recipe that captures the essence of smoky, homestyle cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 ears Corn on the cob, husks removed
- 2 medium Smoked bell peppers (red or yellow preferred)
- 2 large Russet potatoes, peeled and diced
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 stalks Green onions, thinly sliced (for garnish)
- 0.5 cup Crumbled cooked bacon (optional, for garnish)
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Brush the corn and smoked bell peppers with 1 tablespoon of olive oil and grill them until lightly charred, turning occasionally. This should take about 8–10 minutes. Let cool, then cut the kernels off the cobs and dice the peppers. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
Add the chopped onion and sauté for 5–7 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes, smoked paprika, salt, and ground black pepper to the pot. Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, partially blend the soup in the pot to create a creamy texture while leaving some chunks intact. Alternatively, remove about half of the soup, blend it in a traditional blender, and stir it back into the pot.
Add the grilled corn kernels, diced peppers, and heavy cream to the pot. Stir well and let the chowder simmer for an additional 10 minutes to blend the flavors.
Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the chowder into bowls and garnish with sliced green onions and crumbled bacon (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 8399 mg | 365% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 48.3 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4903 mg | 104% | |
*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.
