Ingredients
Scale
Let’s gather everything you need to create this heartwarming chowder:
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 3 cups vegetable or chicken broth
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley for garnish
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or add some cooked bacon bits for an extra smoky flavor.
Instructions
Follow these simple steps to bring your Creamy Corn Chowder to life:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced red bell pepper and continue to cook for another 3 minutes, stirring occasionally.
- Pour in the corn kernels, broth, and diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the chowder until it reaches your desired consistency—smooth or slightly chunky, your choice!
- Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste, and let the chowder simmer for an additional 5 minutes.
- Remove from heat and garnish with chopped fresh parsley before serving.
Remember, cooking is an art, not a science. Feel free to adjust the seasoning as you go, making the chowder truly yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International