Creamy Corn Chowder with Cashews and Smoked Paprika Recipe

I’m so excited to share this Creamy Corn Chowder with Cashews and Smoked Paprika Recipe with you because it’s just the kind of comforting, flavorful soup that feels like a warm hug on a chilly day. The way the natural sweetness of fresh corn pairs with the subtle smoky kick of paprika and the rich creaminess from cashews is something I’ve come to truly cherish. It’s also surprisingly easy to make, which is great when you want something homemade without a ton of fuss.

One of the best parts? This chowder works beautifully as a hearty lunch or a cozy dinner, and it’s perfect for impressing guests or just spoiling your family on a weekend. I discovered this recipe when I was looking for a dairy-free way to enjoy chowder, and honestly, it’s become a staple in my kitchen. You’ll find that the cashews add such a velvety texture without any heaviness, and the smoked paprika gives it this subtle depth that keeps everyone coming back for seconds.

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Ingredients You’ll Need

What I love about the ingredients in this Creamy Corn Chowder with Cashews and Smoked Paprika Recipe is how they all complement each other to create layers of flavor and texture. Fresh corn is key here—you’ll really taste the difference. When you shop, look for firm ears with bright yellow kernels and avoid any that look dried out or soft.

• Fresh sweet corn: The star of the show; fresh ears bring sweetness and the milky juice that makes this chowder special.
• Butter or vegan butter: Adds richness; I switch to vegan butter for a dairy-free version that’s just as tasty.
• Yellow onion: Provides savory depth and a slightly sweet undertone when softened.
• Celery stalks: Adds a subtle crunch and aromatic freshness to balance the creaminess.
• Red bell pepper: Brings a mild sweetness and vibrant color.
• Garlic cloves: Essential for that savory kick that lingers.
• Water: The base for the soup; you can substitute with vegetable broth for extra flavor.
• Yukon Gold potatoes: Their creamy texture is perfect for chowder and helps thicken the soup naturally.
• Old Bay Seasoning: It’s the secret weapon adding a subtle mix of spices that elevates the chowder.
• Sea salt: To bring all the flavors together.
• Dried thyme: Lends an earthy herbal note.
• Smoked paprika: Adds that warm, smoky layer that makes the chowder unforgettable.
• Bay leaf: Infuses subtle depth during simmering.
• Cayenne pepper: Just a pinch for a gentle kick—feel free to adjust if you prefer it milder.
• Raw cashews: Soaked and blended, they’re what turns this chowder creamy without dairy.
• Fresh lemon juice: A bright finish that balances the richness perfectly.
• Chopped chives: For garnish, adding a fresh, oniony pop.
• Freshly ground black pepper: To taste, enhancing the overall seasoning.
• Sour cream or vegan sour cream (optional): I love adding a dollop on top for an extra creamy touch.

Variations

I love how versatile this Creamy Corn Chowder with Cashews and Smoked Paprika Recipe is, and I encourage you to play around with it based on what you have on hand or your dietary needs. Over the years, I’ve experimented with a few fun tweaks that you might enjoy too.

• Vegan Version: I swap butter with vegan butter and use vegetable broth; it still delivers all the creamy, comforting vibes.
• Extra Veggies: Adding diced carrots or parsnips for some sweetness and texture is a favorite trick when I want more veggie goodness.
• Spicy Kick: For those who like it hotter, I bump up the cayenne or add a dash of smoked chipotle powder—my family loves the smoky heat!
• Herb Swap: Fresh basil or tarragon can give a fresh twist if you want to experiment beyond thyme.

How to Make Creamy Corn Chowder with Cashews and Smoked Paprika Recipe

Step 1: Prep the Corn with Care

Start by slicing the kernels off the fresh sweet corn cobs. I like to use a sharp chef’s knife and do this over a big bowl to catch all the kernels. Then, here’s a little trick I discovered early on: use the back of your knife to scrape the milky liquid from the cobs—don’t toss it! This liquid is pure corn essence and adds incredible depth to your chowder. Snap the scraped cobs in half and set everything aside.

Step 2: Sauté Your Aromatics

In a large pot or Dutch oven, melt your butter over medium heat. Add the chopped yellow onion, celery, and red bell pepper. Stir occasionally as you cook them for about 8 minutes until they’re soft and fragrant. This slow softening builds the base flavor for your chowder. Then toss in the chopped garlic and cook for just a minute more—you don’t want it to burn and turn bitter.

Step 3: Simmer with Seasoning and Potatoes

Pour in the water, then add the chopped Yukon Gold potatoes, Old Bay seasoning, sea salt, dried thyme, smoked paprika, bay leaf, cayenne, and freshly ground black pepper. Don’t forget to add the corn cobs you set aside earlier—they’ll infuse the broth with even more corn flavor. Let everything simmer gently for about 20 minutes. You’ll know it’s ready when the potatoes are starting to get tender.

Step 4: Add Kernels and Finish Simmering

Carefully remove and discard the corn cobs and bay leaf. Now stir in the fresh corn kernels and milky liquid from the cobs. Simmer the soup for another 10 to 15 minutes until the potatoes are fully tender and the corn is cooked but still has a bit of bite—this gives you that great texture contrast.

Step 5: Blend for Creaminess

Here’s the magic moment: ladle about 2 cups of the chowder into a high-speed blender, add the raw cashews, and blend until completely smooth and creamy. This step transforms your chowder into that velvety dream I mentioned earlier. Stir this cashew cream back into the pot, then mix in the fresh lemon juice to brighten it all up. Give it a taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Ladle your chowder into bowls and garnish with freshly chopped chives and a few grinds of black pepper. If you’re feeling indulgent or want extra creaminess, a dollop of sour cream or vegan sour cream is the perfect finishing touch. Serve it up warm and watch everyone dig in – my family goes crazy for this one!

How to Serve Creamy Corn Chowder with Cashews and Smoked Paprika Recipe

Garnishes

I usually keep it simple with chopped fresh chives because they add a lovely mild onion flavor and a fresh pop of green that brightens the creamy chowder. A few cracks of fresh black pepper on top are a must for me, and sometimes I like to add a little sprinkle of smoked paprika extra. On special occasions or for a richer touch, I dollop on a spoonful of sour cream or a vegan sour cream alternative that complements the smoky flavor perfectly.

Side Dishes

This chowder pairs wonderfully with crusty bread or a warm baguette—perfect for dipping into that creamy soup. I also like a simple green salad with a lemon vinaigrette to balance the richness. Sometimes, I serve my family grilled cheese sandwiches alongside to turn it into a satisfying, cozy meal that everyone loves.

Creative Ways to Present

For a special dinner, I’ve ladled the chowder into hollowed-out mini pumpkins or large bell peppers for a festive, inviting presentation. You can also serve it in rustic bread bowls to impress your guests and make every bite even more comforting. Garnish with homemade chili oil or fresh herb sprigs to add a dash of color and sophistication.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight glass containers in the fridge, where it keeps beautifully for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating, as the cashew cream can settle a bit.

Freezing

This Creamy Corn Chowder with Cashews and Smoked Paprika Recipe freezes surprisingly well. I portion it into freezer-safe containers, leaving some space at the top for expansion. When you’re ready to eat, thaw it in the refrigerator overnight and gently reheat on the stove, stirring often to bring back that creamy texture.

Reheating

To reheat, I low-simmer the chowder on the stove, stirring frequently so it warms evenly and the cashew cream doesn’t separate. If it feels too thick after reheating, I add a splash of water or vegetable broth to loosen it up. Microwave reheating works too in a pinch—just do it in short bursts and stir between intervals.

FAQs

Final Thoughts

This Creamy Corn Chowder with Cashews and Smoked Paprika Recipe truly holds a special place in my heart because it’s simple, nourishing, and packed with flavor that feels like a hug in a bowl. Whether you’re cooking for your family or looking for a cozy meal for yourself, I promise you’ll enjoy how the rich creaminess, fresh corn, and smoky spices come together. Trust me, once you try it, it’ll become your go-to comfort soup just like it did for me!

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