This smoky corn chowder recipe uses fresh corn on the cob, bacon and smoked paprika to capture the flavors of a Summer BBQ. The corn cobs are simmered along with vegetables and red potatoes and paired with the smoky flavors of bacon and smoked paprika. This smoky corn chowder is topped with shredded cheddar cheese and bacon crumbles for the ultimate Summertime soup!

Smoky Corn Chowder

This smoky corn chowder uses fresh corn on the cob, bacon and smoked paprika to capture the flavors of a Summer BBQ.

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Course dinner, Soup

Cuisine American

Ingredients

12 ounces bacon
1 onion diced
3 celery ribs chopped
3 carrots peeled and chopped
4 cups chicken broth or vegetable broth Better than Bouillon Roasted Chicken Base is great in this recipe
1 cup water
2 teaspoons smoked paprika Add more to taste, for extra smoky flavor
4 ears of corn
24 ounces red potatoes chopped
8 ounces cream cheese softened
1 tablespoon corn starch
salt & black pepper to taste
6 ounces shredded cheddar cheese or shredded Mexican blend cheese
fresh chives diced (optional)

Instructions

Sauté the bacon in a large soup pan or dutch oven until crisp. Remove the bacon from the pan and once it's cooled, crumble it and set it aside.
Sauté the onion, celery and carrots in the bacon grease for 4-5 minutes, or the vegetables begin to soften.
While the vegetables sauté, use a sharp knife to scrap the corn off the cobs. Set the corn kernels aside.
Once the vegetables have sautéed, add the broth, water, the smoked paprika, the potatoes and the corn cobs to the soup.
Bring to a boil, reduce to medium-low heat and simmer for 25 minutes or until the potatoes are tender.
Remove the corn cobs from the soup. Add the corn kernels and the cream cheese to the soup.
Add the corn starch to a small bowl and use a ladle to remove about 1 cup of broth from the soup. Use a whisk to combine the corn starch with the broth (make sure all lumps have dissolved) and add the mixture back into the soup. Use the whisk to stir the soup while simmering on medium-low for 5 minutes, or until the soup has thickened and the corn starch and cream cheese are completely dissolved into the soup. Add salt and black pepper to taste.
Serve each bowl of soup with a handful of shredded cheese and a few crumbled bacon pieces.
Garnish with fresh diced chives and a sprinkle of smoked paprika (optional).

Keyword corn chowder bacon, corn chowder paprika, corn soup, creamy corn soup, smoked corn chowder, smoky corn chowder, smoky corn chowder recipe, smoky corn soup

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Variations of smoky corn chowder

For a seafood twist, try adding a few peeled and deveined shrimp directly to the broth during the last couple of minutes of cook time. They’ll cook directly in the broth so no extra pans or cooking utensils are required. Easy peasy. You could also try adding cooked crab meat during the last 5 minutes of cook time on low heat. Be sure to simmer on low heat and only for 5 minutes to prevent the meat from becoming tough.
To make this chowder vegetarian, skip the bacon and use olive oil or butter to sauté the vegetables. Try adding soy sauce and smoked paprika, to taste, for a smoky flavor without the bacon.
Prefer extra veggies? Try adding sliced or chopped zucchini or a chopped red bell pepper and sauté them along with the onions, and carrots.

Make this smoky corn chowder in the slow cooker/crock pot

If your slow cooker/crock pot has a sauté setting, cook the bacon on the sauté setting until crispy. Remove the bacon and set aside. Sauté the onion, celery and carrots in the bacon grease directly in the slow cooker for 5-6 minutes or until they begin to soften. If your crock pot doesn’t have a sauté setting, you’ll need to cook the bacon and sauté the vegetables on the stovetop and transfer them to the crock pot once they begin to soften.
While the vegetables sauté, use a knife to scarp the corn off the cob. Do not throw the cobs away.
Add the broth, paprika, potatoes and cobs from the corn to the slow cooker.
Slow cook on low for 5-6 hours or on high for 3-4 hours.
During the last 15 minutes of cook time, remove the corn cobs. Add the corn kernels and the cream cheese to the chowder.
Add the corn starch to a small bowl and use a ladle to remove about 1 cup of broth from the soup. Use a whisk to combine the corn starch with the broth (make sure all lumps have dissolved) and add the mixture back into the soup. Use the whisk to stir the soup while simmering on the sauté setting for 5 minutes or until the soup has thickened and the corn starch and cream cheese is completely dissolved into the soup. If your slow cooker doesn’t have a sauté setting, simmer on the slow cooker high setting. Add salt and black pepper to taste.
Crumble the cooked slices of bacon.
Top each serving with a handful of shredded cheese and bacon crumbles.

Smoky Corn Chowder