Creamy Corn Chowder Recipe
Ingredients:
4 cups fresh or frozen corn kernels (about 4-5 ears of corn if using fresh)
1 medium onion, diced
2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
2 tablespoons butter
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon thyme (fresh or dried)
1 cup diced bell pepper (optional)
Green onions or parsley, for garnish
Instructions:
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and bell pepper (if using) and sauté until they are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the Potatoes and Corn: Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes, stirring occasionally.
Pour in the Broth: Add the vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Blend for Creaminess: Use an immersion blender to partially blend the chowder, leaving some chunks of corn and potato for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Add Cream and Season: Stir in the heavy cream, salt, black pepper, smoked paprika, and thyme. Adjust seasoning to taste. Let it simmer for another 5-10 minutes to heat through.
Serve: Ladle the chowder into bowls and garnish with chopped green onions or parsley. Enjoy! S