Description
A halal-friendly corn chowder made with smoky paprika, cream, and fresh vegetables. This easy American soup offers a creamy texture and seasonal flavor without pork or alcohol.
Ingredients
1 small eggplant, diced
4 cups corn (fresh or frozen, kernels cut off cob)
2 medium potatoes, peeled and cubed
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup heavy cream
4 tbsp flour
4 tbsp unsalted butter
1 tsp thyme (fresh or dried)
Sea salt, to taste
Instructions
Chop onions, peel and cube potatoes, mince garlic. If using fresh corn, cut kernels from cobs
Heat butter in a pot over medium heat. Sauté onions until translucent, then add garlic and smoked paprika
Stir in corn, potatoes, thyme, and eggplant. Add broth and simmer until vegetables are tender
Whisk flour to form a slurry, add gradually. Cook 5 minutes to remove flour taste. Stir in heavy cream
Taste and adjust seasoning without additional liquid. Simmer gently for 10 minutes to thicken
Notes
Use oregano if thyme is unavailable
Half-and-half can replace heavy cream for a lighter version
Adjust paprika quantity to taste
Leftover soup stores in airtight containers for 3–4 days
- Prep Time: 15
- Cook Time: 45
- Method: Cooking
- Cuisine: American