Smoky Potato Corn Chowder

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Smoky Potato Corn Chowder is the perfect dish for those chilly nights when you crave something warm and comforting. This chowder is smoky, creamy, and packed with hearty ingredients that satisfy with every spoonful.

Ingredients for Smoky Potato Corn Chowder

Let's break down the key components of this chowder. We start with unsalted butter to sauté our aromatics, providing a rich base flavor. The onion adds natural sweetness and depth, while garlic brings a subtle pungency that complements the other flavors. Our main stars, potatoes and corn kernels, create a satisfying blend of creamy and sweet textures. Chicken broth serves as a flavorful liquid base, while heavy cream enhances the richness and creaminess. The smoked paprika and cayenne pepper introduce a smoky, spicy kick that makes this chowder special. Finally, a dash of salt and pepper balances the flavors, and fresh chives add a pop of color and a hint of freshness.

Tips & Tricks

  • If you prefer a vegetarian version, swap the chicken broth for vegetable broth.
  • To save time, you can use pre-cooked or canned potatoes.
  • For a deeper smoky flavor, consider adding a splash of liquid smoke.

Serving Suggestions

This chowder pairs beautifully with a crusty loaf of bread, perfect for soaking up every last drop. For a heartier meal, serve it alongside a fresh green salad with a tangy vinaigrette. If you're feeling indulgent, a side of crispy bacon crumbles on top adds a delightful crunch and extra flavor.

Frequently Asked Questions

Can I make this chowder ahead of time?
Yes, this chowder stores well. Keep it refrigerated in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
Can I use non-dairy milk instead of heavy cream?
Sure! Coconut milk or a creamy oat milk can be a good substitute, though it will alter the flavor slightly.
Is it okay to freeze the chowder?
Freezing is possible, but the texture might change due to the cream and potatoes. If you plan to freeze, consider blending it fully for a smoother consistency.

Smoky Potato Corn Chowder Recipe Walkthrough

Start by grabbing a large pot and placing it over medium heat. Melt the butter in the pot, then toss in the diced onion. Let it cook for about 5 minutes until it becomes translucent and soft, stirring occasionally so it doesn’t stick or burn. Next, add the minced garlic and give it a quick stir. You’ll want to cook it for just about a minute until it releases that wonderful fragrance.

Now, it's time to add the diced potatoes and corn. Stir them around to ensure everything is nicely coated in butter and onion goodness. Pour in the chicken broth, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes. This allows the potatoes to become tender, soaking up all the flavors.

After the potatoes are tender, stir in the heavy cream, smoked paprika, and cayenne pepper. Don’t forget to season with salt and pepper to your taste. Let the chowder simmer for another 5 minutes, allowing the flavors to meld beautifully.

If you like a slightly smoother texture, use an immersion blender to partially blend the chowder. Aim to leave some chunks intact for a hearty texture. Finally, serve it hot, garnished with fresh chives for a touch of color and flavor.

Why You'll Love This Recipe

  • Rich, creamy texture with a hint of smokiness.
  • Quick and easy to prepare, ideal for weeknight dinners.
  • Uses simple, everyday ingredients you probably have on hand.
  • Flexible recipe, easily adjusted for dietary preferences.

Ingredients

3 tbsp unsalted butter
1 medium onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
2 cups corn kernels, fresh or frozen
4 cups chicken broth
1 cup heavy cream
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and pepper to taste
2 tbsp fresh chives, chopped

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and cook for about 1 minute until fragrant.
3. Add the diced potatoes and corn to the pot, stirring to combine.
4. Pour in the chicken broth, bringing the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Stir in the heavy cream, smoked paprika, cayenne pepper, salt, and pepper. Let it simmer for another 5 minutes.
6. Use an immersion blender to partially blend the chowder, leaving some chunks for texture.
7. Serve hot, garnished with fresh chives.

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