Fall is finally here, and let me tell you, there's nothing quite like a warm bowl of soup on a chilly evening. One of my favorite soup recipes? Spicy Paprika & Corn Chowder. It’s bursting with flavor, super comforting, and surprisingly easy to make. I once made it for a friend who was going through a tough time, and she said it was like a hug in a bowl. True story!
What sets this chowder apart is the combination of sweet corn and smoky paprika. I remember the first time I tried smoked paprika, it was a game-changer. It adds such a rich, deep flavor that you just can’t get with regular paprika. Trust me, you NEED to try it. It's perfect for those nights when you need something quick and satisfying.
This recipe is also super versatile. Feel free to add other veggies, like carrots or zucchini. You can also adjust the amount of paprika to suit your spice preference. And if you're feeling fancy, a swirl of hot sauce on top adds an extra kick. I've even added some shredded chicken before to boost the protein content. It's all about making it your own, y'know?
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
Spicy Paprika and Corn Chowder: Frequently Asked Questions
Spicy Paprika and Corn Chowder
Spicy Paprika & Corn Chowder is a flavorful and comforting soup that's easy to make and perfect for a chilly evening. The combination of sweet corn and smoky paprika creates a delightful taste sensation.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by prepping your veggies. Dice the onion, celery, and bell pepper. Mince the garlic. Having everything ready to go will make the cooking process much smoother.
- In your large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This is where the flavor foundation begins to build. Be careful not to burn the butter!
- Add the minced garlic and smoked paprika. Cook for another minute, stirring constantly, until fragrant. Oh, that aroma! This step really wakes up the spices and infuses the vegetables with that smoky goodness. If you are a fan of garlic like myself, don't be shy with it!
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender. Piercing the potatoes with a fork will help you understand when they are ready.
- Stir in the corn kernels (both fresh and creamed). Cook for another 5 minutes, allowing the corn to heat through. The sweetness of the corn balances the spiciness of the paprika so well.
- Remove the pot from the heat. Using an immersion blender, carefully blend a portion of the soup until smooth and creamy. If you don't have an immersion blender, transfer about 2 cups of the soup to a regular blender and blend until smooth. Return the blended soup to the pot. This step creates that velvety texture that makes chowder so irresistible.
- Stir in the heavy cream and season with salt and pepper to taste. Heat gently, but do not boil. Taste and adjust the seasoning as needed. Is it spicy enough? Does it need a little more salt? Now's the time to make it perfect.
- Serve hot, garnished with your favorite toppings. Some ideas include a dollop of sour cream, a sprinkle of fresh cilantro, or a few crispy croutons. And if you're feeling extra indulgent, a sprinkle of crumbled bacon never hurts! I like to add a dash of hot sauce too.
📝 Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Add a dash of hot sauce for extra spice.
🍎 Nutrition
Calories: 320 kcal
Protein: 8g
Fat: 18g
Carbohydrates: 35g
Fiber: 4g
Calcium: 80mg
