Indulge in the rich flavors of Smoked Paprika Sweet Corn Chowder – a comforting delight perfect for any season!
Smoked Paprika Sweet Corn Chowder
- 4 cups fresh or frozen sweet corn kernels
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and smoked paprika, cook for another minute.
- Add corn kernels and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes.
- Using an immersion blender, blend part of the soup until creamy but leaving some kernels intact for texture.
- Stir in heavy cream, season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then remove from heat.
- Serve hot, garnished with chopped fresh parsley.
Preparation Time: 10 minutes
Yield: 6 servings
Nutritional information: Calories – 280, Total Fat – 18g, Carbohydrates – 25g, Protein – 6g