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Damn Good Corn Chowder

Course: Appetizer, Main Course, Soup
Author: Bev Shaffer


  • 4 cups quartered baby Yukon Gold potatoes
  • 3 Tablespoons vegetable oil
  • ½ cup (8 Tablespoonunsalted butter
  • 2 cups minced yellow onion
  • 2 cups minced celery
  • 1 ½ cups minced red bell pepper
  • 3 garlic cloves peeled and sliced
  • 2 teaspoons dried thyme crumbled
  • ½ cup unbleached all purpose flour
  • Sea salt to taste
  • Black pepper to taste
  • 32 oz. chicken broth
  • 3 to 4 cups sweet corn [frozen corn unthawed, can be used as well]
  • 1 cup heavy cream
  • 2 Tablespoons sweet Hungarian paprika
  • Dash of cayenne pepper


  • Cook the potato pieces in boiling water for 5 minutes. Drain and rinse; set aside.
  • Heat the oil and butter in a large French (Dutcoven over medium heat. Add onion, celery and bell pepper. Cook, stirring occasionally, for 5 minutes. Add the garlic and thyme and cook, stirring, until onion and celery are softened, an additional 5 minutes.
  • Add the flour, salt and pepper and stir until the flour is completely incorporated. Add the broth and bring mixture to a boil.
  • Once broth is boiling, add the corn, cream, potatoes, paprika and cayenne pepper. Allow mixture to simmer, stirring occasionally, for 15 minutes or until potatoes are tender but still firm.
  • Remove from heat and allow to sit for 15 minutes; taste and adjust seasonings if needed. Serves 4 to 6.
  • Enjoy with cornbread or a fresh baguette.