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Creamy Corn and Potato Chowder with Smoked Paprika

Creamy corn and potato chowder with smoked paprika simmers in a 5-quart Dutch oven until the potatoes are fork-tender. Frozen corn and heavy cream make the finished chowder thick, creamy, and comforting.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.25 cup all-purpose flour
  • 4 cups chicken broth
  • 1.5 lb potatoes Yukon Gold, cut into 1/2-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 3 cups corn frozen
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and smoked paprika and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the potatoes, salt, pepper, and bay leaf.
  7. Bring the chowder to a gentle boil, then reduce the heat to maintain a simmer.
  8. Cover and cook for 15–20 minutes, until the potatoes are fork-tender.
  9. Stir in the frozen corn and heavy cream and simmer uncovered for 5–7 minutes, until the corn is hot and the chowder is creamy.
  10. Remove and discard the bay leaf before serving.

Notes

For the smoothest texture, whisk the broth in gradually until no flour lumps remain. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and potatoes can change texture. For a lighter option, substitute half-and-half for the heavy cream.