Ingredients:

  • 4 cups fresh corn kernels (about 6-8 ears of corn or 500g frozen corn)
  • 4 cups vegetable broth (1L)
  • 2 medium potatoes, peeled and diced (about 300g)
  • 1 medium onion, chopped (about 150g)
  • 2 cloves garlic, minced
  • 4 slices of bacon, diced (optional)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 teaspoon smoked paprika (or regular paprika)
  • Salt to taste
  • Pepper to taste
  • Fresh herbs for garnish (such as chives or parsley)

Instructions:

  1. In the pot, cook diced bacon over medium heat until crispy.
  2. Add chopped onion and garlic; sauté until soft and translucent.
  3. Stir in diced potatoes and corn kernels; cook for a few minutes.
  4. Add vegetable broth and season with smoked paprika, salt, and pepper.
  5. Bring to a boil, reduce heat, and simmer for about 20 minutes until the potatoes are tender.
  6. For a creamier texture, blend a portion of the chowder and return to the pot.
  7. Add the heavy cream and butter; stir until well combined.
  8. Adjust salt and pepper to taste.
  9. Ladle into bowls and garnish with fresh herbs.