Harvest Creamy Corn Choup

Cozy up with a hearty bowl of Harvest Creamy Corn Choup, a delightful fusion of chowder and soup that celebrates the vibrant flavors of fall. This rich and velvety dish features a luscious blend of fresh corn kernels, tender Yukon Gold or Russet potatoes, and aromatic vegetables, all simmered in a fragrant broth seasoned with thyme and smoked paprika. Creamy yet light, thanks to a splash of heavy cream, this choup strikes the perfect balance of comfort and indulgence. With easy preparation and the option to adjust texture using an immersion blender, it’s as versatile as it is satisfying. Garnished with fresh parsley and a sprinkle of shredded cheddar cheese, this one-pot wonder is perfect for family dinners or a cozy autumn night. Pair it with crusty bread to soak up every last drop of this savory seasonal delight.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and cubed (Yukon Gold or Russet)
• 4 cups fresh corn kernels (about 4-5 ears of corn)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 0.5 cup shredded cheddar cheese (optional)

Directions

Step 1

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

Step 2

Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables begin to soften.

Step 3

Stir in the cubed potatoes and fresh corn kernels. Cook for another 3 minutes, stirring occasionally.

Step 4

Pour in the chicken or vegetable broth, ensuring the vegetables are fully submerged. Add the dried thyme, smoked paprika, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Remove the bay leaf and use an immersion blender to blend the soup slightly—leave some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the heavy cream and simmer for an additional 5 minutes over low heat to thicken and add richness.

Step 8

Taste and adjust the seasonings with more salt or pepper if needed.

Step 9

Ladle the choup into bowls and garnish with fresh parsley. Optionally, sprinkle with shredded cheddar cheese for extra indulgence.

Step 10

Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	3052.9 grams (3052.9g)

Amount per serving	% Daily Value*
Calories	2718

Total Fat 163.20g	209%
Saturated Fat 86.10g	431%
Polyunsaturated Fat 1.30g
Cholesterol 393mg	131%
Sodium 6688mg	291%
Total Carbohydrate 277.60g	101%
Dietary Fiber 41.20g	147%
Total Sugars 88.00g
Protein 62.20g	124%

Vitamin D 12IU	60%
Calcium 685mg	53%
Iron 10mg	57%
Potassium 5325mg	113%

*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: 51.9%

Protein: 8.8%

Carbs: 39.3%