Get the Recipe: Light Corn Chowder
This light, no-cream corn chowder is perfect for a late Summer or early Fall meal. With corn, bell pepper, green onion, jalapeño, and mini potatoes, all in a lightly creamy, smoked paprika-flavoured broth.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk, preferably 2% or whole milk, though you can use half and half cream, if you like.
- 1/2 cup red bell pepper, diced
- 1/3 cup jalapeno pepper, diced
- 1/3 cup green onion, diced, green part only
- 8-10 mini red potatoes, quartered
- 3 1/2 cups corn kernels, fresh from 2-3 cobs or frozen
- 1 1/2 tsp salt Kosher salt, less if using fine salt
- 1/2 tsp smoked paprika, plus more to taste (or use regular paprika)
- 1/4 tsp paprika
Garnish:
- Diced fresh tomatoes, or stir into soup during the last minute of cooking, if you like.
- Basil leaves, chopped
Instructions
- Melt butter in a large soup pot over medium heat. Add flour and cook, stirring, for 1 minute. Add the broth and milk and stir to combine. Add the bell pepper, jalapeno, green onion, potatoes and corn and stir to combine. Add the salt and paprika. Stir to combine. Bring to a boil, then reduce heat to medium low and simmer soup gently for about 25-30 minutes, or until the potatoes and corn are tender.
- For a thicker soup, use an immersion blender to pulse the soup 4 or 5 times (or more, if you like). Taste soup and add additional salt, if needed.
- Serve garnished with chopped fresh tomatoes and chopped fresh basil.
Notes
Tips!
- As mentioned above, you can add any vegetable to this soup. Some greens, such as spinach, would be a nice addition. I also think some canned black beans would fit right into this soup.
- Instead of using the chopped fresh tomato as a garnish, try stirring it in during the last minute of cooking. It's also nice! Then just garnish with some chopped basil.
- Puree the soup as much or as little as you like. The more you puree, the thicker the soup.
- Even though we're adding some salt, do taste at the end of cooking and add a bit more if you think it needs it. A few grinds of freshly ground pepper is a nice addition at the end of cooking, as well.
Serving: 1serving, Calories: 326kcal, Carbohydrates: 46g, Protein: 8g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 1709mg, Potassium: 740mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1473IU, Vitamin C: 50mg, Calcium: 106mg, Iron: 2mg
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