Description
A creamy, comforting corn chowder made with fresh, seasonal corn and aromatic vegetables, perfect for cool autumn evenings.
Ingredients
Scale
- 4 cups fresh corn kernels (approximately 6–8 ears of corn)
- 1 medium onion, diced
- 2 medium potatoes, diced
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh chives, for garnish
Instructions
- Shuck the corn and remove the kernels from the cob using a sharp knife. Set the kernels aside and reserve the cobs.
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the diced potatoes to the pot and stir for a couple of minutes. Pour in the vegetable broth and add the reserved corn cobs. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
- Remove the corn cobs after cooking. Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5-10 minutes until heated through and creamy.
- Serve the chowder hot, garnished with fresh chives.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. Add diced jalapeños for a spicy kick. Incorporate cooked bacon or shredded chicken for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg