Creamy Corn Chowder Smoked Paprika (Printable)

Velvety chowder blending sweet corn, tender potatoes, and smoked paprika for a cozy, satisfying dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 2 garlic cloves, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels (approximately 5 ears)
08 - 1 red bell pepper, diced

→ Liquids

09 - 4 cups vegetable or chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Seasonings

12 - 1 ½ teaspoons smoked paprika
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon ground black pepper
15 - ¾ teaspoon kosher salt, plus additional to taste

→ Optional Garnishes

16 - 2 tablespoons chopped fresh chives
17 - Extra smoked paprika for dusting

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add diced potatoes, corn kernels, and red bell pepper. Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper. Cook for 2 minutes to release aromas.
04 - Pour in broth, bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Using an immersion blender, purée about one-third of the chowder directly in the pot until creamy but still with chunks. Alternatively, transfer 2 cups to a blender, purée, and return to pot.
06 - Stir in whole milk and heavy cream. Simmer gently for an additional 5 to 7 minutes. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls and garnish with chopped chives and a light dusting of smoked paprika as desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The smoked paprika adds a whisper of depth without overpowering the natural sweetness of corn.
  • Blending just part of it keeps the soup chunky and interesting instead of turning into mush.
02 -
  • Don't skip blending part of the soup—it transforms it from chunky vegetable broth into something silky and satisfying.
  • Frozen corn works beautifully here; there's no reason to wait for summer or feel like you're taking a shortcut.
  • Smoked paprika is the whole point—buy good quality paprika from a source you trust because you taste it directly in every spoonful.
03 -
  • Toast the smoked paprika in the butter for a few extra seconds before adding vegetables—it deepens the flavor and makes the whole pot smell incredible.
  • Keep tasting the soup as it cooks and adjust salt before adding the cream, which masks seasoning and makes final correction harder.

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