Description
A creamy and delicious corn chowder that is perfect for chilly days. This hearty soup is packed with sweet corn, potatoes, and a blend of spices.
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen corn)
- 1 medium onion, diced
- 2 medium potatoes, diced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the corn, salt, black pepper, paprika, and cayenne pepper (if using). Simmer for another 5 minutes.
- Using an immersion blender, blend the chowder until smooth (or blend in batches in a regular blender).
- Return the pot to the heat and stir in the heavy cream. Heat through but do not boil.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: corn chowder, creamy corn soup, vegetable soup, easy corn chowder, fall recipes, comfort food