Creamy Corn Chowder Soup (Printable)
Velvety sweet corn and tender potato soup with aromatic veggies in a rich creamy base.
# What You Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium yellow onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 2 cups whole milk
09 - 1 cup heavy cream
→ Broth & Liquids
10 - 3 cups vegetable broth
→ Seasonings
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon smoked paprika
14 - 1 bay leaf
15 - 2 tablespoons fresh chives or parsley, chopped (for garnish)
→ Optional
16 - ¼ cup cooked, crumbled bacon (omit for vegetarian)
17 - ½ cup shredded cheddar cheese (for topping)
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot; cook for 5 minutes until softened.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add diced potatoes, corn, and bay leaf to the pot. Pour in vegetable broth and bring to a boil.
04 - Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender.
05 - Remove bay leaf. Using an immersion blender, partially puree the soup for a creamy texture with chunks remaining. Alternatively, blend half the soup and return it to the pot.
06 - Stir in whole milk, heavy cream, salt, pepper, and smoked paprika. Simmer gently for 5-7 minutes, stirring occasionally. Avoid boiling once dairy is added.
07 - Taste and adjust seasoning if necessary. Ladle into bowls and garnish with chopped chives or parsley. Optionally add crumbled bacon or shredded cheddar cheese.
# Expert Tips:
01 -
- It comes together faster than you'd expect for something this silky and satisfying.
- The partial puree gives you that creamy texture without feeling heavy or pretentious—just honest corn flavor.
- Easily adapted for dietary preferences, and your guests will never guess it's vegetarian if you don't tell them.
02 -
- Never let the soup boil once you've added dairy—high heat can break the cream and make it separate into greasy flecks, which tastes fine but looks like something went wrong.
- A partial puree matters; if you blend it completely smooth, you lose the texture and it becomes less interesting.
- Taste before serving and adjust salt—you'd be surprised how much difference it makes, and some broths are saltier than others.
03 -
- Cut your vegetables roughly the same size so they cook evenly and the soup stays consistent texture throughout.
- If you're using an immersion blender, keep it just below the surface of the soup to avoid splattering and to blend more efficiently.