Corn Chowder
A creamy, golden chowder packed with sweet corn, tender potatoes, and smoky notes from paprika and a touch of butter. A satisfying bowl that comes together in under an hour.
Ingredients
- 4 tbsp unsalted butter
- 2 yellow onion, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 lb Yukon Gold potatoes, peeled, diced
- 4 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh chives, snipped
Instructions
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1
Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 2 diced yellow onion and 2 stalks diced celery stalks and cook until softened, about 6 minutes. Add 4 cloves minced garlic cloves and 1/2 tsp dried thyme and cook 1 minute more.
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2
Whisk in 1/4 cup all-purpose flour and stir for 1 minute to cook off the raw flour taste. Gradually pour in 4 cups vegetable broth, whisking constantly to prevent lumps. Bring to a simmer.
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3
Add 1 lb peeled, diced Yukon Gold potatoes and 1/2 tsp smoked paprika. Simmer over medium-low heat for 15 minutes until the potatoes are just tender.
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4
Stir in 4 cups frozen or fresh corn kernels and 1 cup heavy cream. Simmer for another 5-8 minutes. For a thicker chowder, use an immersion blender to blend about a quarter of the soup directly in the pot.
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5
Season with 1 tsp salt and 1/2 tsp black pepper. Ladle into bowls and garnish with 1/4 cup snipped fresh chives.