Creamy Corn Chowder with Peppers (Printable)
Velvety chowder with sweet corn, colorful bell peppers, and a hint of smokiness—perfect for cozy evenings.
# What You Need:
→ Produce
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 soup pot, melt the unsalted butter over medium heat. Add the finely chopped onion, diced celery, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
02 - Stir in the diced red and yellow bell peppers and diced Yukon Gold potatoes. Continue to cook for an additional 3 minutes, stirring occasionally to prevent sticking.
03 - Introduce the corn kernels, smoked paprika, dried thyme, and bay leaf to the pot. Season generously with salt and freshly ground black pepper, then stir well to combine all ingredients. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, or until the potatoes are tender when pierced with a fork.
04 - Carefully remove and discard the bay leaf. Using an immersion blender, partially purée the soup directly in the pot until approximately half of the vegetables are blended, leaving some chunks for desired texture. Alternatively, transfer half of the soup to a standard blender, blend until smooth, and then return the puréed portion to the pot.
05 - Stir in the whole milk and heavy cream. Simmer the chowder gently for 5 minutes, stirring frequently to prevent scorching. Taste and adjust seasonings as needed. Ladle the creamy corn chowder into individual bowls and garnish with fresh chives or parsley before serving.
# Expert Suggestions:
01 -
- It's like a warm hug on a chilly evening, simple yet incredibly satisfying.
- The vibrant colors and fresh flavors make it a delightful treat for both the eyes and the palate.
02 -
- Always remove the bay leaf before puréeing or serving; it's a flavor enhancer, not meant to be eaten.
- Don't boil the soup vigorously once the milk and cream are added, as it can cause them to curdle or separate.
03 -
- Taste, taste, taste throughout the cooking process, especially after adding salt and pepper, to ensure perfect seasoning.
- If making ahead, allow the chowder to cool completely before storing, and gently reheat on the stove over low heat, stirring frequently.