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Freezer Corn Chowder

Name: Freezer Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium potatoes; 1 onion; 1 lb frozen corn kernels; 1 carton chicken or vegetable broth, 32 oz; 1 jar smoked paprika; 1 loaf crusty bread, to serve; Butter or oil; Salt and black pepper; Milk, if you have it

Blending a portion of the soup makes it creamy without any cream, which keeps the list short and the result lighter than a traditional chowder.

10 minPrep

25 minCook

4Serves

340Items to buy

Method

Melt a tablespoon of butter in a large pot over medium. Cook the diced onion 5 minutes until soft and translucent.
Add the diced potatoes, 1 teaspoon of smoked paprika, salt, and pepper, and stir for 1 minute.
Pour in the broth, bring to a boil, then simmer 12-15 minutes until the potatoes are completely tender when pierced.
Add the frozen corn straight from the bag and simmer 5 minutes more.
Scoop out about a third of the soup, blend it until smooth — a blender, a food processor, or an immersion blender in a measuring jug all work — and stir it back in.
Season generously and serve with bread. Taste before serving; potato soups need noticeably more salt than you expect.

If the store is out

Frozen cornTwo cans of corn, drained — add them later, at the blending stage

PotatoesA can of white beans, which blends even more smoothly

Smoked paprikaRegular paprika plus a few drops of liquid smoke, or plain paprika alone

BrothWater plus a bouillon cube, or half water and half milk

The bit that matters

Blend only about a third. Blending the whole pot gives you a smooth purée rather than a chowder, and the contrast between the creamy base and the whole corn kernels is the entire texture of the dish.

*Approximately 4.8 calories per serving. Calories are an estimate from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.