Smoky Fresh Corn Chowder
Dive into a bowl of comfort with this Smoky Fresh Corn Chowder, a creamy and flavorful soup that celebrates the natural sweetness of fresh corn while infusing it with a hint of smoky depth from smoked paprika. This hearty chowder combines tender russet potatoes, sautéed aromatic garlic and onions, and a rich broth that’s thickened with a touch of flour for that classic chowder texture. A splash of heavy cream adds indulgence, while optional crumbled bacon and green onion garnish provide a savory crunch and vibrant finish. Whether served as a cozy weeknight dinner or an elegant starter, this easy-to-make chowder is a true crowd-pleaser, ready in under an hour and perfect for savoring year-round.
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Recipe Information
Ingredients
- 4 ears Fresh corn (kernels removed from the cob)
- 2 large Russet potatoes (peeled and diced)
- 1 teaspoon Smoked paprika
- 1 medium Onion (diced)
- 3 large Garlic cloves (minced)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 stalks Green onions (sliced for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 strips Bacon (optional, cooked and crumbled)
Instructions
Prep the ingredients by removing the kernels from the fresh corn, peeling and dicing the potatoes, and dicing the onion.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and smoked paprika, cooking for about 1 minute until fragrant.
Sprinkle the flour over the sautéed onions and garlic, and whisk continuously for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot, cover, and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the fresh corn kernels and simmer for an additional 5 minutes to cook the corn.
Pour in the heavy cream, stir, and heat through without boiling. Season the chowder with salt and black pepper to taste.
If desired, blend half of the chowder in a blender or use an immersion blender to create a creamier texture, leaving some chunks for a rustic feel.
Ladle the chowder into bowls and top with sliced green onions and crumbled bacon, if using, as garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.4 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1105 mg | 24% | |
*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.
