Summer Corn Chowder with Smoked Paprika

Summer Corn Chowder with Smoked Paprika offers a creamy and flavorful experience, perfect for warm weather days. Featuring fresh corn, potatoes, and a touch of smoky paprika, this chowder brings together sweet and savory flavors in a comforting yet light soup. Enjoy it as a starter or main course, and let the delightful blend of ingredients elevate your summer dining experience.

Ingredients

• 6 ears corn, kernels cut off
• 2 cups potatoes, diced
• 1 cup onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp smoked paprika

Instructions

1. In a large pot, sauté the onion in a little oil over medium heat until translucent, about 5 minutes.
2. Add the diced potatoes and corn kernels to the pot, stirring occasionally, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce the heat and let the chowder simmer for 15 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and smoked paprika, ensuring the ingredients are well combined.
6. Taste and adjust seasoning by adding salt and pepper as needed.
7. Ladle the chowder into bowls and serve while hot.

Keywords: Recipe, Lunch, Soup, Comfort Food, Fresh Corn

Spice Rack: Smoked Paprika

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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