A New Corn Chowder

Creamy, comforting, and bursting with flavor, "A New Corn Chowder" is a modern twist on the classic soup that highlights the natural sweetness of fresh corn. Perfectly balanced with sautéed aromatics like onion, celery, and carrot, this hearty chowder is thickened with blended russet potatoes and finished with a touch of heavy cream for luxurious richness. A dash of smoky paprika adds depth, making every bite irresistible. Prepared in just 50 minutes, this gluten-free recipe is great for weeknight dinners or casual gatherings. Serve it warm, garnished with fresh parsley, alongside crusty bread for a meal that's as satisfying as it is simple. Great for lovers of quick soups and seasonal produce, this corn chowder is destined to become a go-to favorite in your kitchen.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups fresh corn (or frozen corn kernels)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 medium celery stalks, diced
• 1 medium carrot, diced
• 3 cloves garlic cloves, minced
• 2 medium russet potatoes, diced into ½-inch cubes
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Shuck the fresh corn if using and carefully remove the kernels by standing the cob upright in a large bowl and running a sharp knife down the sides. Discard the cobs. Set aside.

Step 2

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

Step 3

Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are tender and the onions are translucent.

Step 4

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Add the diced potatoes and corn kernels to the pot. Stir to combine with the sautéed vegetables.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 7

Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while leaving some chunks for a hearty bite. Alternatively, you can carefully transfer half of the soup to a stand blender, blend until smooth, and return it to the pot.

Step 8

Stir in the heavy cream, smoked paprika, salt, and black pepper. Simmer for an additional 5-7 minutes, stirring occasionally, to allow the flavors to meld together.

Step 9

Taste the chowder and adjust the seasoning if needed. Add more salt or pepper to preference.

Step 10

Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or a side salad.

Nutrition Facts

Serving size	1734 grams (1734.0g)

Amount per serving	% Daily Value*
Calories	2237

Total Fat 128.40g	165%
Saturated Fat 65.90g	330%
Polyunsaturated Fat 1.30g
Cholesterol 302mg	101%
Sodium 2626mg	114%
Total Carbohydrate 250.30g	91%
Dietary Fiber 32.90g	118%
Total Sugars 62.00g
Protein 37.90g	76%

Vitamin D 0IU	0%
Calcium 173mg	13%
Iron 9mg	48%
Potassium 4478mg	95%

*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: 50.1%

Protein: 6.6%

Carbs: 43.4%