Creamy Corn Chowder Paprika (Printable)

Velvety chowder with sweet corn, tender potatoes, and subtle smoked paprika for cozy meals.

# 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 (approx. 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 - 1.5 teaspoons smoked paprika
13 - 0.5 teaspoon dried thyme
14 - 0.25 teaspoon ground black pepper
15 - 0.75 teaspoon kosher salt, plus additional to taste

→ Optional Garnishes

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

# Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots, sautéing for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute, stirring frequently to release aroma.
03 - Add diced potatoes, corn kernels, and red bell pepper. Sprinkle smoked paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes.
04 - Pour in broth, bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Use an immersion blender to puree about one-third of the soup until creamy yet chunky, or blend 2 cups in a countertop blender and return it to the pot.
06 - Stir in whole milk and heavy cream, then gently simmer for 5 to 7 minutes. Adjust seasoning as needed.
07 - Ladle soup into bowls, garnish with chopped chives and a light dusting of smoked paprika if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and feels far more impressive than the minimal effort required.
  • The creamy texture is pure luxury without needing any cream at all if you don't want it.
  • Smoked paprika gives it just enough complexity to keep you reaching for another spoonful.
02 -
  • Don't blend the entire soup—leaving about two-thirds of it chunky is what makes it a proper chowder and not a purée.
  • Smoked paprika is non-negotiable; it's what transforms this from a simple corn soup into something people remember and ask about.
03 -
  • Make it the night before and refrigerate; the flavors deepen overnight and it reheats beautifully on the stove, thinned with a splash of broth if needed.
  • If the soup is too thick, thin it with broth or milk; if it's too thin, let it simmer uncovered for a few extra minutes to concentrate and thicken naturally.

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