Description
Sweet kernels and tender potatoes swim in a rich, creamy broth kissed by smoked paprika. Each spoonful offers comforting warmth, bright bursts of parsley, and a velvety finish.
Ingredients
- 4 ears corn husks removed
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium potatoes diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Husk the corn and remove the kernels from each ear.
- In a large pot, melt the butter over medium heat.
- Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Stir in the potatoes and corn kernels and cook for 3 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use a potato masher to gently mash some of the potatoes and corn to thicken the chowder.
- Stir in the heavy cream, salt, black pepper, and smoked paprika, and heat through without boiling.
- Ladle the chowder into bowls and garnish with chopped parsley before serving.
Notes
- Use fresh sweet corn for the best natural sweetness
- Adjust the cream amount to reach your desired chowder thickness
- Substitute milk for heavy cream for a lighter version
- Store leftovers in the refrigerator for up to three days