Creamy Corn Chowder Smoked (Printable)

A velvety blend of sweet corn, potatoes, and smoked paprika for a rich comforting meal.

# What's Needed:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk (or plant-based milk for vegan)
10 - 1 cup heavy cream (or coconut cream for vegan)

→ Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste

→ Garnishes

15 - 2 tablespoons chopped fresh chives or parsley
16 - Extra smoked paprika, for dusting

# How to Make It:

01 - Melt the butter over medium heat in a large pot. Add the chopped onion, diced celery, and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, vegetable broth, smoked paprika, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then lower heat to simmer for 15 to 20 minutes until potatoes are tender.
04 - Remove the bay leaf. Using an immersion blender, partially puree the soup directly in the pot, leaving some texture. Alternatively, blend half the soup in a countertop blender and return it to the pot.
05 - Stir in the milk and heavy cream. Simmer gently for 5 minutes to heat through. Adjust salt and pepper as needed.
06 - Ladle the chowder into bowls. Garnish with chopped chives or parsley and lightly dust with smoked paprika.

# Tips for Success:

01 -
  • It balances creamy richness with bright corn sweetness in a way that feels indulgent but not sluggish.
  • The smoked paprika gives depth without overwhelming, like a quiet background hum that pulls everything together.
  • It reheats beautifully, so leftovers actually get better as the flavors settle overnight.
  • You can make it completely plant based without losing any of the body or comfort.
02 -
  • Don't skip the partial blending, it's what makes the chowder creamy without needing a ton of extra dairy.
  • If you over puree, it turns gluey from the potatoes, so stop when you still see some corn kernels and veggie pieces.
  • Add the cream at the end and don't let it boil hard after that, or it can split and look grainy.
03 -
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it's safer and way less messy.
  • Taste the soup before adding the cream, you might need more salt or paprika to balance the sweetness of the corn.
  • If you want a thicker chowder, mash a few extra potato pieces against the side of the pot before blending.

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