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Thick, creamy corn chowder bursting with sweet corn kernels and potatoes is a heartwarming vegetarian soup. This family-friendly comfort bowl celebrates fresh corn flavor in every spoonful.
Melt the butter in a large pot over medium heat. Once sizzling, add the diced onion, celery, and carrot, and sauté for 5 minutes until the onion turns translucent.
Add the flour and stir constantly for 1-2 minutes to create a light roux, ensuring the flour is fully incorporated to help thicken the chowder.
Stir in the potatoes and corn kernels, then gradually add the vegetable broth while scraping the bottom of the pot to release any brown bits for depth of flavor.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer covered for about 20 minutes until potatoes are tender but not falling apart.
Pour in the milk, paprika, salt, and pepper, and let the soup gently heat (do not boil) for 5 minutes. Adjust seasoning to taste. For a creamier texture, use an immersion blender to blend a quarter of the soup, then stir well.
Serve the corn chowder hot, garnished with chopped fresh chives.
