This Smoky Paprika and Potato Chowder is the soup equivalent of a campfire hug—smoky, creamy, and loaded with cozy depth.

With layers of smoked paprika, tender Yukon Gold potatoes, and sweet corn, it’s a bold twist on classic chowder that still plays nice with a side of crusty bread.

It’s perfect for chilly nights, paprika lovers, or anyone who thinks “smoky” should be its own food group.

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Smoky Paprika and Potato Chowder Ingredients

• 1 tablespoon olive oil or butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 1½ teaspoons smoked paprika
• ½ teaspoon sweet paprika (optional, for balance)
• ¼ teaspoon dried thyme
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1 cup whole milk or half-and-half
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• ¾ teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• Optional garnish: chopped chives, crispy shallots, smoked sea salt, or a swirl of sour cream

Kitchen Tool Tips

Heavy-bottomed pot
Keeps heat even for sautéing and simmering—helps the paprika bloom without burning.

Immersion blender
Gives you control over texture—blend part of the soup for creaminess while leaving some chunks intact.

Fine mesh strainer
If using canned corn, this makes draining quick and clean.

How to Make Smoky Paprika and Potato Chowder

1. In a large soup pot, heat olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute more.
2. Add smoked paprika, sweet paprika (if using), and thyme. Stir and cook for 30 seconds to bloom the spices.
3. Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
4. Add corn and simmer for another 5 minutes.
5. Use an immersion blender to blend part of the soup (about ⅓) to thicken while keeping some chunks for texture.
6. Stir in milk or half-and-half and warm gently—don’t boil. Taste and adjust seasoning. Serve hot with garnishes.

Nutritional Information

Per serving:

• Calories: 300
• Fat: 10g
• Carbohydrates: 44g
• Protein: 6g
• Fiber: 5g
• Sodium: 660mg

How to Serve

Top with chopped chives or crispy shallots for crunch and contrast. A swirl of sour cream adds tang, or go bold with a pinch of smoked sea salt. Serve with warm sourdough or a thick slab of cornbread—something worthy of sopping up all that smoky broth.

Storage

Fridge
Store in an airtight container for up to 4 days. Reheats beautifully.

Freezer
Freeze for up to 2 months. Let cool completely before freezing and stir well after reheating.

Reheating
Gently warm on the stovetop or microwave, stirring often. Add a splash of milk or broth if it thickens too much.

FAQ

Is this soup spicy?

Nope—just smoky. But you can add a pinch of cayenne or hot smoked paprika if you want more heat.

Can I make it vegan?

Yes—use olive oil, plant-based milk, and veggie broth. Coconut milk works for a richer version.

Do I have to blend the soup?

Not at all—but blending part of it gives it that classic chowder creaminess without using flour or cream.

Can I add protein?

Definitely. Add cooked bacon, sausage, or a can of white beans for a heartier meal.

What’s the difference between smoked and sweet paprika?

Smoked paprika is dried over wood and adds bold, campfire flavor. Sweet paprika is milder and adds color and subtle warmth.

Flavor Profile Breakdown

• Smoky & savory: Paprika gives depth without overwhelming
• Creamy & chunky: Blending part of the soup creates balance
• Earthy & sweet: Potatoes and corn bring natural comfort
• Brightly spiced: Not hot, just layered and flavorful