A Maize Ing Corn Chowder

Treat your taste buds to the comforting flavors of “A Maize Ing Corn Chowder,” a creamy, hearty soup that’s perfect for any season. This delightful twist on a classic chowder features sweet, tender kernels of fresh or frozen corn paired with hearty russet potatoes, aromatic vegetables, and a luxurious splash of heavy cream. Smoked paprika adds a subtle depth of flavor, while optional toppings like crispy crumbled bacon and fresh parsley elevate each bowl to gourmet status. Whether you prefer it rustic and chunky or velvety smooth with a quick blend, this easy-to-make recipe is ready in under an hour and sure to become a family favorite. Perfect for using up summer’s fresh corn or creating a cozy winter meal, this vibrant chowder is as versatile as it is satisfying.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 3 medium russet potatoes, peeled and diced
• 4 cups fresh corn, kernels removed (or frozen corn, thawed)
• 1 cup heavy cream
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 4 strips bacon, cooked and crumbled (optional for topping)

Directions

Step 1

In a large pot or Dutch oven, heat the unsalted butter and olive oil over medium heat until the butter melts.

Step 2

Add the diced onion, minced garlic, celery, and carrots. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Step 4

Gradually pour in the chicken or vegetable broth while stirring to ensure no lumps form. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 5

Once boiling, add the diced potatoes and simmer for 12–15 minutes, or until the potatoes are fork-tender.

Step 6

Stir in the corn kernels, heavy cream, smoked paprika, salt, and black pepper. Simmer for another 10 minutes, allowing the flavors to meld.

Step 7

Use an immersion blender to partially purée the soup if a thicker consistency is desired, or leave it chunky for a more rustic texture.

Step 8

Taste and adjust the seasoning as needed. Remove the pot from heat and let the chowder cool slightly.

Step 9

Ladle the chowder into bowls and garnish with fresh parsley and crumbled bacon, if using. Serve hot.

Nutrition Facts

Serving size	3381.4 grams (3381.4g)

Amount per serving	% Daily Value*
Calories	2960

Total Fat 156.50g	201%
Saturated Fat 77.60g	388%
Polyunsaturated Fat 1.30g
Cholesterol 361mg	120%
Sodium 4008mg	174%
Total Carbohydrate 343.10g	125%
Dietary Fiber 43.90g	157%
Total Sugars 72.60g
Protein 64.40g	129%

Vitamin D 0IU	0%
Calcium 381mg	29%
Iron 14mg	79%
Potassium 7118mg	151%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 8.5%

Carbs: 45.2%