Creamy Corn Chowder Recipe (Print Version)
# Ingredients:
→ Vegetables and aromatics
01 -
1 large onion, diced
02 -
1 medium red bell pepper, diced
03 -
2 celery stalks, diced
04 -
3 garlic cloves, minced
05 -
1 pound potatoes, diced
06 -
4 cups corn kernels (about 4 large corn on the cob)
→ Base ingredients
07 -
1 tablespoon olive oil
08 -
2 tablespoons salted butter
09 -
3 tablespoons all-purpose flour
10 -
4 cups low sodium vegetable broth
→ Seasonings
11 -
½ teaspoon dried thyme
12 -
1 bay leaf
13 -
1 teaspoon smoked paprika
14 -
1 ½ teaspoon salt
15 -
1 teaspoon black pepper
→ For finishing
16 -
1 ½ cups Greek yogurt, room temperature
17 -
Green onions, chopped, for serving
# Instructions:
01 -
Heat olive oil in a large heavy-bottom pot over medium-high heat. Cook onion, bell pepper, and celery for 8-10 minutes until soft. Add garlic and butter, cooking until fragrant, about 1 minute.
02 -
Stir in flour to coat vegetables. Add broth, potatoes, corn, thyme, bay leaf, smoked paprika, salt and pepper. Bring to a boil, then reduce to simmer and cook uncovered for 25 minutes until potatoes are tender.
03 -
Remove bay leaf. Blend about 3 cups of soup with the Greek yogurt until smooth. Return to pot and stir well to combine.
04 -
Ladle into bowls and top with chopped green onions and an extra dollop of Greek yogurt if desired.
# Notes:
01 -
Take care when blending hot liquids as they will expand in the blender
02 -
You can use an immersion blender instead of a regular blender
03 -
Leftovers keep well in the fridge for up to 5 days