Creamy Corn Chowder Smoked Paprika (Printable)

Velvety chowder featuring sweet corn, potatoes, and a smoky paprika touch for warmth.

# What goes in:

→ Vegetables

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

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - 1 cup heavy cream

→ Seasonings

11 - 1/2 teaspoon smoked paprika (plus extra for garnish)
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon ground black pepper
14 - 3/4 teaspoon kosher salt (adjust to taste)

→ Garnishes

15 - 2 tablespoons chopped fresh chives
16 - Extra smoked paprika for garnish

# Directions:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes, stirring occasionally, until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes and corn kernels. Sprinkle smoked paprika, dried thyme, ground black pepper, and kosher salt evenly over, mixing well to combine.
04 - Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 to 18 minutes, until potatoes are fork-tender.
05 - Using an immersion blender, blend approximately one-third of the chowder directly in the pot, or transfer 2 cups to a blender, purée and return to pot to achieve a creamy texture while maintaining some whole pieces.
06 - Stir in whole milk and heavy cream. Simmer gently for 7 to 8 minutes without boiling. Taste and adjust seasonings as needed.
07 - Ladle chowder into bowls and garnish with chopped fresh chives and a light sprinkle of smoked paprika.

# Expert Advice:

01 -
  • The smoked paprika adds mystery without overpowering the natural sweetness of corn.
  • Blending just part of the soup keeps it chunky and interesting, not bland or baby-food-like.
  • It comes together in under an hour, making weeknight coziness actually possible.
02 -
  • Blend only part of the soup—blending it all makes it taste like baby food, and not blending at all leaves it feeling thin and watery.
  • Never boil dairy after it's added; high heat breaks down the cream and makes everything grainy and separated.
  • Taste as you go: salt draws out vegetable sweetness early on, so you might need less at the end than you expect.
03 -
  • Keep your immersion blender in one hand and a wooden spoon in the other so you can blend while stirring and avoid splatters.
  • If you forget the cream or want a lighter version, the soup is still delicious with just milk—it just won't feel as velvety.

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