Creamy Corn Chowder with Smoked Paprika

There’s nothing like curling up with a steaming bowl of creamy corn chowder on a chilly evening—it’s basically a hug in a bowl! This recipe has been my go-to comfort food for years, especially when I need something quick yet soul-warming. It all started when my neighbor brought me a pot after a long, rainy day, and I swear, one spoonful had me hooked. The best part? It’s ridiculously simple to make, with just a handful of ingredients that transform into something rich, velvety, and utterly satisfying. Whether you’re cooking for a crowd or just treating yourself, this chowder never disappoints.

Why You’ll Love This Creamy Corn Chowder

This chowder isn’t just good—it’s stupidly good, and here’s why:

• Creamy without the fuss: No roux needed! Blending half the soup gives it that luscious texture while keeping some hearty bites of corn and potato.
• Weeknight hero: From chopping to serving in under 40 minutes? Yes, please. It’s faster than waiting for takeout.
• Comfort in a bowl: The smoked paprika adds a whisper of warmth that’ll make you forget all about the dreary weather outside.
• Vegetarian-friendly: Swap the chicken broth for veggie stock, and boom—it’s meatless magic that even carnivores adore.

Trust me, one taste and you’ll be hooked—just like I was when my neighbor first shared it with me.

Ingredients for Creamy Corn Chowder

• 4 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Equipment You’ll Need

Don’t worry—you probably have everything already! Grab these trusty kitchen staples:

• A large pot (I use my Dutch oven—it’s perfect for even heating)
• Blender or immersion blender (for that silky texture)
• Wooden spoon (to stir without scratching your pot)

That’s it! No fancy gadgets required—just good old-fashioned tools that get the job done.

How to Make Creamy Corn Chowder

Okay, here’s where the magic happens! Don’t let the simplicity fool you—each step builds layers of flavor. Follow along, and you’ll be ladling out bowls of golden deliciousness in no time.

Step 1: Sauté the Aromatics

First, melt that butter in your pot over medium heat. You’ll know it’s ready when it stops foaming and smells nutty. Toss in your diced onions—they should sizzle just enough to make you smile. Stir occasionally until they turn translucent (about 5 minutes), then add the garlic. Watch closely! Garlic burns faster than your patience on a bad day. Just 30 seconds until fragrant is all you need.

Step 2: Cook the Corn and Potatoes

Now dump in the corn and potatoes. Stir everything like you mean it—you want those kernels coated in buttery goodness. Let them hang out for about 5 minutes, stirring now and then so nothing sticks. This quick pre-cook wakes up the corn’s natural sweetness and gives the potatoes a head start.

Step 3: Simmer and Blend

Pour in your broth and crank the heat to high until it boils. Then dial it back to a lazy simmer—bubbles should barely break the surface. Cover loosely and set your timer for 15 minutes. The potatoes are ready when you can pierce them effortlessly with a fork. Here’s the fun part: ladle about half the soup into your blender. Careful—hot soup splatters! Blend until smooth, then pour it back in. This gives you that dreamy creaminess while keeping satisfying texture.

Step 4: Finish with Cream

Turn the heat way down—we’re avoiding curdled cream disasters here. Slowly stir in the heavy cream, then sprinkle the salt, pepper, and smoked paprika. Let it all get cozy together for 5 minutes—just long enough for the flavors to marry. Taste and adjust seasoning if needed. Pro tip: The soup thickens as it cools, so don’t panic if it seems a touch thin at first!

Tips for the Best Creamy Corn Chowder

Want to take your chowder from good to knock-your-socks-off amazing? Here are my tried-and-true secrets:

• Corn season is your friend: In summer, slice kernels straight off the cob—they burst with sweetness that frozen just can’t match.
• Thickness tweaks: Too thick? Add broth. Too thin? Simmer longer or blend more soup. It’s foolproof!
• Cream control: Swap heavy cream for half-and-half if you want it lighter, but don’t skip the butter—it’s the flavor anchor.
• Spice it right: Taste after adding smoked paprika—some brands pack more heat. Add a pinch at a time until it’s just right.

Variations of Creamy Corn Chowder

This chowder is like a blank canvas—so easy to customize! Here are my favorite ways to mix it up:

• Bacon boost: Crisp up some bacon bits and sprinkle on top (or stir them right in—no judgment here).
• Roasted pepper twist: Toss in diced roasted red peppers for a sweet, smoky kick.
• Spice it up: A pinch of cayenne or a dash of hot sauce wakes up all the flavors.
• Cheesy delight: Stir in a handful of shredded cheddar right before serving—it melts into pure bliss.

See? One recipe, endless possibilities—just have fun with it!

Serving Suggestions

Oh, you’re gonna want something to dunk in that creamy goodness! I always serve my corn chowder with thick slices of crusty bread—perfect for soaking up every last drop. For a fresh contrast, a simple green salad with tangy vinaigrette works wonders. And don’t skimp on garnishes! A sprinkle of fresh chives or a handful of shredded cheddar takes each bowl from cozy to spectacular. Pro tip: Set out extra toppings and let everyone customize their own bowl—it’s half the fun!

Storing and Reheating Creamy Corn Chowder

This chowder keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—just be warned, it might thicken up as it chills. When reheating, go low and slow on the stovetop to keep the cream from separating. If it’s too thick, stir in a splash of broth or milk to bring it back to life. Pro tip: Never boil it—a gentle simmer is all you need to get it piping hot without ruining that velvety texture.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this cozy bowl of comfort! Keep in mind these are just ballpark figures—your exact numbers might dance around a bit depending on the brands you use or if you tweak the recipe (like that extra pat of butter I sometimes sneak in).

Each serving gives you a good mix of carbs for energy from the corn and potatoes, plus a nice protein boost. The heavy cream brings that rich, satisfying fat that makes this chowder so decadent. And hey, corn packs fiber too, so it’s not all indulgence!

If you’re keeping an eye on specifics, remember: swapping veggie broth for chicken, using light cream, or adjusting the salt can shift the numbers. But honestly? Sometimes food is just about joy—and this chowder delivers that by the spoonful!

FAQs About Creamy Corn Chowder

Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain it well first—that liquid can make your chowder too sweet. I prefer frozen when fresh isn’t available, but canned works in a pinch. Rinse it to remove any tinny taste.

How can I make this chowder vegan?
Easy swaps! Use olive oil instead of butter, coconut cream for heavy cream, and veggie broth. The smoked paprika still gives that cozy depth—nobody will miss the dairy!

My soup curdled—what went wrong?
Ack! Probably added cream to boiling hot soup. Next time, take the pot off heat and let it cool slightly before stirring in cream. A splash of broth can sometimes rescue it.

Can I freeze corn chowder?
Technically yes, but the texture changes. Cream-based soups sometimes separate when thawed. If you must, freeze before adding cream—then stir it in fresh when reheating.

Try this recipe and share your results! Tag me with your chowder creations—I love seeing your twists!

Print