Corn Chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 2 yellow onion, diced; 2 celery stalks, diced; 4 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

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.

50 minEasyServes 6320 cal/serving

AmericanSoupStovetopVegetarianEgg-FreeNut-FreeAlcohol-Free

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Ingredients

4 tbsp unsalted butter
2 yellow onion, diced
2 celery stalks, diced
4 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

1

Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 2 diced yellow onion and 2 diced celery stalks and cook until softened, about 6 minutes. Add 4 minced garlic cloves and 1/2 tsp dried thyme and cook 1 minute more.
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.
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.
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.
5

Season with 1 tsp salt and 1/2 tsp black pepper. Ladle into bowls and garnish with 1/4 cup snipped fresh chives.

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Questions

How much time should I plan for Corn Chowder?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 3 (15 minutes): "Simmer over medium-low heat for 15 minutes until the potatoes are just tender."

Do I need any special equipment for Corn Chowder?

Beyond a knife and a board, the method uses an immersion blender (step 4) and a blender (step 4). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for smoked paprika in Corn Chowder?

The entry for Corn Chowder calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Is Corn Chowder vegan?

No, though it is vegetarian. What keeps it from vegan is 4 tbsp unsalted butter and 1 cup heavy cream. For fully plant-based entries, see the vegan soup collection.

How many calories are in Corn Chowder?

One serving (the recipe makes 6) is about 320 calories, with 6 g protein, 32 g carbohydrate and 12 g fat, plus 2 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

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