Fall is here, and that means … It's time for soup! There’s nothing quite like feeling a warm bowl between your hands as the aroma of the season’s bounty wafts up from it. And in my book, nothing screams fall quite like corn and pumpkin. Eating this chowder is like getting lost in a corn maze and making the best of it by grabbing a couple pumpkins and setting up camp for the night. Assuming you always travel with a little smoked paprika in your back pocket, that is.

Autumn Corn Chowder with Roasted Pumpkin and Smoked Paprika

Ingredients

For the Roasted Pumpkin:

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2 cups sugar pumpkin or butternut squash, peeled and cubed (about 1-inch pieces)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon dried thyme

For the Chowder:

2 tablespoons butter

1 medium onion, diced

2 celery stalks, diced

1 medium carrot, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 teaspoon smoked paprika

4 cups vegetable or chicken broth

2 medium potatoes, peeled and diced

3 cups fresh or frozen corn kernels

1 cup heavy cream or milk

1 bay leaf

1 sprig fresh thyme (or 1/2 teaspoon dried)

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

Pinch of smoked paprika (for garnish)

Instructions

Roast the Pumpkin:

Preheat oven to 400°F (200°C)

Toss pumpkin cubes with olive oil, salt, pepper, smoked paprika, and dried thyme on a baking sheet

Roast for 20-25 minutes until tender and edges are caramelized, stirring halfway through

Set aside

Make the Chowder Base:

In a large pot or Dutch oven, melt butter over medium heat

Add onion, celery, and carrot; sauté for 5-6 minutes until softened

Add garlic and cook for 30 seconds until fragrant

Sprinkle flour and smoked paprika over vegetables and stir constantly for 2 minutes

Build the Soup:

Gradually whisk in broth until smooth

Add potatoes, bay leaf, and thyme

Bring to a simmer and cook for 10-12 minutes until potatoes are just tender

Finish the Chowder:

Add corn kernels and simmer for 5 minutes

Stir in roasted pumpkin and heavy cream

Simmer gently for 5 more minutes (do not boil)

Remove bay leaf and thyme sprig

Taste and adjust seasonings, adding more smoked paprika if desired

Season with salt and pepper to taste

Serve:

Ladle into bowls and garnish with fresh parsley

Sprinkle a small pinch of smoked paprika on top for visual appeal and an extra smoky aroma

Optional: top with crispy bacon bits or a drizzle of olive oil

What did you think of this recipe? Let us know in the comment section!