Soups & stews
Smoky Corn Chowder
Smoky Corn Chowder with corn kernels, potatoes, onion.
Make this recipe
Smoky Corn Chowder
- Servings
- 4
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Soften onion in oil for 5 minutes. Stir in paprika, potatoes, corn and stock.
- Simmer for 20 minutes until potatoes are tender. Blend about one-third of the soup with an immersion blender, leaving plenty of texture.
- Stir in milk and salt, warm gently for 3 minutes and serve.
Use frozen corn directly or thoroughly drained canned corn.
Cooking tips
- Check a potato piece for tenderness before blending part of the chowder.
- Blend only a portion to keep the soup chunky, then warm the milk gently rather than boiling hard.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly. Add a splash of water if thickened; stir frequently to prevent the dairy catching on the pan.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.