Smoky Potato and Charred Corn Chowder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 4 ears fresh corn (or 3 cups frozen, thawed)
• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1½ lbs Yukon Gold potatoes, ½-inch cubes
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp smoked paprika + ½ tsp sweet paprika
• ½ tsp kosher salt (to start), ½ tsp black pepper
• 1 bay leaf, 1 tsp fresh thyme (or ½ tsp dried)
• 2 tbsp chopped chives or green onions, for garnish

Do This

• 1. Char corn under the broiler or in a hot dry skillet until nicely blistered; cool and cut off the kernels. Reserve cobs.
• 2. In a large pot, cook chopped bacon until crisp; remove to a plate, leaving drippings in the pot.
• 3. Add butter, onion, and celery; cook until soft. Stir in garlic, smoked and sweet paprika, then flour; cook 1–2 minutes.
• 4. Whisk in broth gradually, add potatoes, bay leaf, thyme, and reserved corn cobs; simmer 15–20 minutes until potatoes are tender.
• 5. Remove cobs and bay leaf. Lightly mash some potatoes in the pot or blend 2 cups of soup, then return to the pot for a creamier texture.
• 6. Stir in charred corn kernels, milk, and cream; simmer gently 5–10 minutes. Season to taste, top with bacon and chives, and serve hot.

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Why You’ll Love This Recipe

• Deeply smoky and gently sweet from charred corn, cream, and paprika.
• Hearty and comforting, but still weeknight-friendly in about an hour.
• Flexible base: easy to make vegetarian, spicier, or extra hearty with added protein.
• Perfect make-ahead soup that tastes even better the next day.

Grocery List

• Produce: Fresh corn (or frozen), Yukon Gold potatoes, yellow onion, celery, garlic, fresh thyme (optional), chives or green onions.
• Dairy: Unsalted butter, whole milk, heavy cream.
• Pantry: Thick-cut bacon (or smoked paprika for vegetarian), chicken or vegetable broth, all-purpose flour, smoked paprika, sweet paprika, bay leaf, kosher salt, black pepper, olive oil (if needed).

Full Ingredients

For the Smoky Potato & Charred Corn Chowder

• 4 ears fresh corn, husks and silk removed (or 3 cups frozen corn, thawed; see Pro Tips)
• 4 slices thick-cut bacon, chopped (use 1 tbsp olive oil instead for vegetarian)
• 2 tbsp unsalted butter
• 1 tbsp olive oil (only if your bacon is very lean or skipping bacon)
• 1 large yellow onion, finely diced (about 1½ cups)
• 2 ribs celery, finely diced (about ¾ cup)
• 3 cloves garlic, minced
• 1½ lbs Yukon Gold potatoes, cut into ½-inch cubes (about 4–5 medium potatoes; peel or leave skins on, your choice)
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 bay leaf
• 1 tsp fresh thyme leaves, chopped (or ½ tsp dried thyme)
• 1 tsp smoked paprika
• ½ tsp sweet paprika (also called Hungarian or regular paprika)
• ¼ tsp cayenne pepper (optional, for a mild kick)
• 1 tsp kosher salt to start, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 1 cup whole milk, at room temperature
• 1 cup heavy cream, at room temperature

For Serving & Garnish

• Reserved crispy bacon pieces
• 2–3 tbsp chopped fresh chives or green onions
• Extra smoked paprika, for dusting (optional)
• Crusty bread or cornbread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Char the corn for deep, smoky sweetness

If using fresh corn, preheat your broiler to high and line a rimmed baking sheet with foil. Place the shucked corn cobs on the sheet and broil 6–10 minutes, turning every couple of minutes, until the kernels are blistered and lightly blackened in spots. They should smell toasty and sweet, not burned.

Alternatively, you can char the corn in a very hot, dry cast iron skillet over medium-high heat, turning occasionally until well blistered, 8–10 minutes. Remove and let cool slightly. Stand each cob in a large bowl and carefully slice off the kernels with a sharp knife. Reserve the cobs; they will simmer in the chowder to add extra corn flavor.

If using frozen corn, spread 3 cups thawed kernels on a dry, hot cast iron skillet. Cook over medium-high heat, stirring occasionally, until the kernels are charred in spots and smell smoky, 8–10 minutes. Set aside; there are no cobs to add, but the flavor will still be excellent.

Step 2: Crisp the bacon and build the flavor base

Place a large heavy-bottomed pot or Dutch oven (at least 4–5 quarts) over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon pieces to a paper towel–lined plate, leaving 1–2 tablespoons of bacon fat in the pot.

If there is more than about 2 tablespoons of fat, carefully spoon off the excess. If you skipped the bacon or the bacon is very lean, add 1 tablespoon olive oil to the pot along with the 2 tablespoons of butter. When the butter has melted, add the diced onion and celery. Cook over medium heat, stirring often, until the vegetables are softened and turning translucent, 6–8 minutes. Add the minced garlic and cook just until fragrant, 30–60 seconds, taking care not to brown it.

Step 3: Toast the spices and make a smoky roux

Sprinkle the smoked paprika, sweet paprika, and cayenne (if using) over the softened vegetables. Stir and let the spices toast in the hot fat for about 30 seconds; this helps bloom their flavors and amplify the smokiness. Immediately sprinkle the flour evenly over the mixture.

Stir continuously for 1–2 minutes. The flour will absorb the fat and coat the vegetables, forming a thick paste (a roux). It should smell nutty, not raw. Keeping the heat at medium and stirring prevents scorching. This step is what will give your chowder a silky, gently thickened texture without lumps later on.

Step 4: Add potatoes, broth, and simmer until tender

Gradually pour in about 1 cup of the broth, whisking or stirring constantly to incorporate the roux and avoid lumps. Once smooth, add the remaining broth. Stir in the cubed potatoes, bay leaf, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. If you reserved fresh corn cobs, nestle them into the pot as well; they will infuse the broth with even more corn flavor.

Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low to maintain a soft simmer. Cover the pot with the lid slightly ajar and cook for 15–20 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork and just starting to break down at the edges.

Step 5: Create a creamy, chowdery texture

Remove the bay leaf and corn cobs (if using) and discard them. At this point, you can decide how chunky or smooth you want your chowder. For a classic, slightly rustic texture, use a potato masher to gently mash some of the potatoes right in the pot, leaving plenty of chunks intact. This will thicken the soup without losing all the potato pieces.

For a creamier, restaurant-style chowder, ladle about 2 cups of the soup (mostly broth and potatoes) into a blender. Blend carefully until smooth, then return the blended mixture to the pot and stir to combine. Do not over-blend; you still want visible pieces of potato and corn for a satisfying bite.

Step 6: Add charred corn, cream, and final seasoning

With the heat on low, stir in the charred corn kernels, the room-temperature milk, and the heavy cream. Let the chowder warm through gently for 5–10 minutes, stirring occasionally. Do not let it boil vigorously at this stage, as that can cause the dairy to separate; a light simmer is ideal.

Taste and adjust the seasoning. Add more salt, a pinch more smoked paprika, and additional black pepper as needed. If you want a little more smoky heat, stir in a bit more cayenne. If the chowder is thicker than you like, thin with a splash of broth or milk. If it is too thin, continue to simmer gently until it reaches your preferred consistency.

Step 7: Garnish and serve

Ladle the hot chowder into warm bowls. Top each serving with a sprinkle of the reserved crispy bacon, a generous pinch of chopped chives or green onions, and a tiny dusting of smoked paprika for color. Serve immediately with crusty bread, cornbread, or a simple green salad on the side.

This smoky potato and charred corn chowder is especially good on chilly evenings and tastes even better the next day, after the flavors have had time to meld.

Pro Tips

• Use Yukon Golds for creaminess: Their waxy, buttery texture holds its shape but also breaks down just enough to naturally thicken the chowder.
• No fresh corn? Use frozen corn and char it in a dry cast iron skillet. Fire-roasted frozen corn (often sold in bags) gives an excellent smoky flavor with no extra work.
• Control the thickness: Mash some potatoes in the pot or blend a portion of the soup. For a very thick chowder, simmer uncovered a bit longer after adding cream.
• Keep dairy from curdling: Use room-temperature milk and cream, add them after the potatoes are fully cooked, and avoid a hard boil once dairy is in.
• Layer the smoke: Bacon, smoked paprika, and charred corn each add a different smoky note. Even if you skip bacon, do not skip the smoked paprika and charring.

Variations

• Vegetarian & smoky: Omit the bacon and use olive oil and butter to sauté the vegetables. Add an extra ½ teaspoon smoked paprika and a pinch of smoked salt (if you have it) to keep the deep smoky flavor.
• Spicy Southwest: Stir in 1–2 finely chopped chipotle peppers in adobo when you add the spices, and finish with a squeeze of lime and chopped cilantro instead of chives.
• Extra hearty: Add 1½–2 cups cooked, shredded rotisserie chicken or sliced cooked smoked sausage during the final simmer for a more substantial main dish.

Storage & Make-Ahead

Cool the chowder to room temperature, then transfer to airtight containers and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low to medium-low heat, stirring occasionally, until hot; avoid boiling vigorously to keep the creamy texture smooth. You can also reheat individual portions in the microwave at 50–70% power, stirring every minute.

Cream-based soups can separate slightly when frozen, but this chowder generally freezes reasonably well for up to 2 months. For best results, if you plan to freeze, cook the base (through the stage where potatoes are tender) and cool it without adding milk or cream. Freeze this base. When ready to serve, thaw overnight in the refrigerator, reheat gently, and then add the milk, cream, and charred corn, simmering until hot.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without extra bread sides): about 420 calories; 10 g protein; 27 g fat; 12 g saturated fat; 35 g carbohydrates; 4 g fiber; 9 g sugar; 800 mg sodium. Values will vary based on exact ingredients, brands, and any additions or substitutions.