Smoky Paprika and Potato Chowder
This thick, smoky chowder is everything you want in a cold weather dinner: creamy, hearty, and full of bold flavor. Smoked paprika gives it depth, while the potatoes keep it filling and cozy. It’s an easy soup recipe that tastes like it simmered all day, even if you pulled it together in under an hour. Ideal for chilly nights and hungry bellies.
Smoky Paprika and Potato Chowder
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds Yukon Gold potatoes, peeled and diced
1 1/2 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
Directions
- Heat olive oil or butter in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 1 minute more.
- Add smoked paprika, sweet paprika (if using), and thyme. Stir and cook for 30 seconds to bloom the spices.
- Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until potatoes are tender.
- Add corn and simmer for another 5 minutes.
- Use an immersion blender to blend part of the soup (about ⅓) to thicken while keeping some chunks for texture.
- Stir in milk or half-and-half and warm gently, don’t boil. Taste and adjust seasoning. Serve hot with garnishes.
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