Leslie's Corn Chowder

Creamy, comforting, and packed with flavor, Leslie's Corn Chowder is the ultimate way to cozy up on a chilly day. This hearty soup combines tender chunks of russet potatoes, sweet bursts of corn, and the rich warmth of smoked paprika and thyme in a velvety broth. A simple roux made with butter and flour creates the base, while a touch of heavy cream ensures a luxurious consistency. For added depth, a portion of the soup is blended, enhancing its creaminess without losing the satisfying texture of the vegetables. Finished with vibrant green onion garnishes, this quick and easy recipe is ready in just 45 minutes, making it perfect for weeknight dinners or weekend indulgence. Give your soup game an upgrade with this irresistible take on classic corn chowder!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 diced celery stalks
• 3 minced garlic cloves
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 3 medium, peeled and diced russet potatoes
• 3 cups frozen corn kernels
• 1 cup heavy cream
• 0.5 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon, or to taste salt
• 0.5 teaspoons, or to taste ground black pepper
• 2 sliced, for garnish green onions

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion and celery, and cook for 5 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and mix well. Cook for 2 minutes, stirring constantly, to form a roux.

Step 5

Gradually add the chicken stock, stirring or whisking constantly to prevent lumps.

Step 6

Add the diced potatoes and bring the mixture to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.

Step 7

Stir in the corn kernels, heavy cream, smoked paprika, thyme, salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld.

Step 8

Using a ladle, remove about 2 cups of the chowder and blend it in a blender or use an immersion blender to lightly puree it. Add the blended portion back into the pot for a creamier consistency (optional).

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the corn chowder into bowls and garnish with sliced green onions before serving.

Nutrition Facts

Serving size	(3468.9g)

Amount per serving	% Daily Value*
Calories	2809.7

Total Fat 150.7g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat g
Cholesterol 449.2mg	0%
Sodium 3493.3mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 36.9g	0%
Total Sugars 61.2g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 439.4mg	0%
Iron 18.4mg	0%
Potassium 6067.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 13.3%

Carbs: 39.2%