Peak season summer corn is perfectly sweet and starchy, and the ideal base for a summer chowder. Tender red potatoes and smoky paprika complement the sweet corn. To achieve a thicker, more satisfying texture we blend a portion of the chowder and then reincorporate it with the remaining ingredients. This step gives the chowder creaminess without having to rely on dairy. Fresh corn will give you the most supple texture, but frozen works too. To remove the kernels from fresh corn, cut husked corn in half crosswise, stand each cob upright on its flat side, and use a chef’s knife to cut downwards removing the kernels one side at a time.
Smoky Corn Chowder
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tbsp olive oil
- 5 cups corn kernels, frozen or fresh
- 1 lb red potatoes, cut into ½” cubes
- ¼ cup cornstarch
- 4 cups vegetable broth
- 2 tbsp minced fresh parsley, scallions, or chives
- Divide onion, garlic, smoked paprika, 1 tsp salt, ½ tsp black pepper, and olive oil between two Suvie pans. Insert pans into the top zones of your Suvie and broil for 10 minutes, stirring halfway through.
- While the onions broil, set 1 cup of corn kernels aside.
- Divide remaining corn and potatoes between both pans of onions. In a medium bowl, whisk together cornstarch and vegetable broth. Divide broth between both pans. Return pans to your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
HIGH, 1 hour
Starch: 0 minutes
- After the chowder has finished cooking, transfer 2 cups of chowder to a food processor with reserved fresh corn. Process for 1 minute or until smooth. Alternatively, process mixture in a large bowl with an immersion blender. Divide corn puree between 6 bowls and ladle corn chowder over each serving. Season to taste with salt and pepper. Garnish with parsley, scallions or chives.
Nutritional Information per serving (6 servings per recipe): Calories 252, Total Fat 4g, Total Carbohydrates 51g, Total Sodium 824mg, Total Protein 6g