Creamy Corn Chowder with Peppers (Printable Version)
Indulge in a comforting, velvety chowder featuring sweet corn, vibrant peppers, and a touch of smokiness. Ideal for chilly nights.
# What You’ll Need:
→ Vegetables
01 - 2 cups fresh or frozen corn kernels
02 - 1 large red bell pepper, diced
03 - 1 large yellow bell pepper, diced
04 - 1 medium onion, finely chopped
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 2 stalks celery, diced
→ Dairy & Liquids
08 - 3 cups vegetable broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 tablespoons unsalted butter
→ Herbs & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh chives or parsley, chopped (for garnish)
# Directions:
01 - In a large pot, melt the butter over medium heat. Add the onion, celery, and minced garlic. Sauté for 3–4 minutes until vegetables are softened and fragrant.
02 - Stir in the diced bell peppers and potatoes. Cook for an additional 3 minutes, stirring occasionally to ensure even cooking.
03 - Incorporate the corn kernels, smoked paprika, dried thyme, and bay leaf. Season generously with salt and freshly ground black pepper. Stir thoroughly to combine all ingredients.
04 - Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, or until the diced potatoes are tender.
05 - Carefully remove the bay leaf from the pot. Using an immersion blender, partially purée the soup directly in the pot until approximately half of the vegetables are blended, retaining some chunks for desired texture. Alternatively, transfer half of the soup to a standard blender, process until smooth, then return to the pot.
06 - Stir in the whole milk and heavy cream. Gently simmer for 5 minutes, stirring frequently to prevent scorching. Taste the chowder and adjust seasoning as necessary.
07 - Ladle the creamy corn chowder into individual bowls. Garnish with fresh chopped chives or parsley before serving.
# Top Tips:
01 -
- You'll find yourself reaching for this on those evenings when you need something genuinely nourishing and easy to pull together.
- It's incredibly versatile, making it perfect for feeding both veggie lovers and those who might be a bit pickier.
02 -
- Don't over-blend the chowder; leaving some texture from the potatoes and bell peppers is what makes it a true chowder, not just a smooth soup.
- Always taste and adjust seasoning after adding the dairy, as the fats can mellow out the flavors, and you might need a little extra salt or pepper to bring it to life.
03 -
- To get perfectly uniform dices for your vegetables, make sure your knife is sharp and take your time; consistency ensures even cooking and a beautiful presentation.
- When puréeing, if you prefer a smoother chowder but still want some texture, try blending a little more than half the soup, or blend half completely smooth and then stir it back into the unblended portion.