Smoky Corn Chowder
Warm, velvety, and irresistibly flavorful, this Smoky Corn Chowder is the perfect comfort food for any occasion. Packed with naturally sweet corn, hearty russet potatoes, and an aromatic medley of garlic, smoked paprika, and fresh thyme, this chowder delivers a delightful balance of creamy richness and smoky depth. Optional additions like crumbled bacon or smoked sausage elevate the dish into a satisfying meal, while a touch of heavy cream ensures every spoonful is luxuriously smooth. Ready in just 45 minutes, this one-pot wonder is as easy to make as it is delicious. Garnished with vibrant green onions, this irresistibly cozy soup is perfect for warming up on a chilly day or impressing guests with its bold, smoky flavor. Perfect for fans of comforting soups, hearty chowders, or smoky notes in their recipes, this dish will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 medium yellow onion, diced
- 2 pieces celery stalks, diced
- 2 pieces carrots, diced
- 3 cloves garlic cloves, minced
- 4 cups corn kernels (fresh or frozen)
- 2 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 0.5 cup smoked sausage or bacon, cooked and crumbled (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 pieces green onions, chopped (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, celery, and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.
Add the corn kernels and diced potatoes to the pot. Stir to combine the ingredients evenly.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to partially puree the soup, leaving some chunks of potatoes and corn for texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
Stir in the heavy cream, and add salt, pepper, and fresh thyme to taste. If using, mix in the smoked sausage or crumbled bacon.
Cook the chowder over low heat for an additional 5 minutes, allowing the flavors to meld together.
Ladle the smoky corn chowder into bowls and garnish with chopped green onions. Serve warm.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 7210 mg | 313% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 69.1 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5961 mg | 127% | |
*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.
