Creamy Corn Chowder Peppers (Printable)

Hearty chowder with sweet corn, potatoes, and vibrant red peppers infused with cream and spices.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, finely diced
03 - 2 celery stalks, diced
04 - 1 large red bell pepper, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups corn kernels (fresh or frozen)
07 - 2 cloves garlic, minced

→ Liquids

08 - 4 cups vegetable broth
09 - 1 cup whole milk
10 - ½ cup heavy cream

→ Seasonings & Garnish

11 - 1 teaspoon kosher salt, plus more to taste
12 - ½ teaspoon freshly ground black pepper
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon dried thyme
15 - 2 tablespoons chopped fresh chives, for garnish
16 - Optional: pinch of cayenne pepper for heat

# Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and red bell pepper; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, corn kernels, kosher salt, black pepper, smoked paprika, and dried thyme. Mix thoroughly.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Using an immersion blender, puree approximately one-third of the chowder directly in the pot for a creamy texture while retaining chunks. Alternatively, blend a third separately and return it to the pot.
06 - Stir in whole milk and heavy cream. Simmer gently for 5 minutes. Adjust seasoning to taste.
07 - Ladle chowder into bowls and garnish with chopped fresh chives. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and feels infinitely more impressive than the effort it takes.
  • The blending trick creates that creamy richness without needing cream in every spoonful.
  • Corn's natural sweetness plays beautifully against the peppery warmth of smoked paprika.
02 -
  • Don't blend the entire soup or you'll lose the rustic texture that makes this chowder feel homemade rather than processed.
  • Add cream carefully on low heat—rushing this step or using high heat can cause the milk to separate and look grainy.
  • Taste before serving because broth saltiness varies enormously, and you might need more salt than you think.
03 -
  • Prep all vegetables before you start cooking; once the butter hits the pan, everything moves quickly and you won't have time to chop.
  • If the chowder seems too thick, thin it with broth or milk a little at a time rather than all at once—you can always add more, but you can't take it back.

Go Back