Creamy and chunky corn chowder made with fresh corn on the cob. This soup is thickened with potatoes so there is no roux required, which means it is gluten-free. Keep it vegetarian or top it with bacon for authentic flavor.
2 tablespoons unsalted butter
3 cloves garlic, minced
1 large sweet onion, diced
2 teaspoons smoked paprika
1 ½ teaspoon dry thyme
1 ¼ teaspoons salt
½ teaspoon pepper
½ cup dry white wine
6 cups chicken broth or vegetable broth, preferably reduced sodium
3 stalks celery, finely diced
2 large potatoes, peeled and cut into ½ inch dice
8 ears of corn, corn kernels removed (about 4 ½ cups)
2/3 cup heavy cream
Chopped scallion and bacon for garnish, optional (see *note)
- Melt butter in a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
- Bloom Spices: Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
- Add Liquid and Veggies: Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
- How to Puree: Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup.
- Add Cream and Serve: Add in the cream and stir to combine. Serve topped with bacon and scallions.
More Garnish Ideas:
- You could give this more of a Southwest flair by topping it with roasted green chiles, toasted pumpkin seeds and chopped cilantro.
- You could grill an ear of corn, and use that on top. To give it even more smoky peppery flavor, dust on a little chipotle powder. Add on red onion for color.
- If you love seafood, try adding a decadent touch and top it with lobster, sour cream, chives and chervil!
Make Ahead and Leftovers
This recipe is a great make ahead recipe for meal prep. It can be refrigerated up to four days in advance. Rewarm gently on the stovetop or microwave until steaming hot.
- Serving Size: 1 cup
- Calories: 177 calories
- Fat: 9 grams
- Saturated Fat: 5 grams
- Carbohydrates: 24 grams
- Fiber: 2 grams
- Protein: 3 grams