Snapper and Sweet Corn Chowder with Smoked Paprika
A hearty and smoky chowder featuring tender snapper and sweet corn enriched with smoked paprika and creamy broth. This american-inspired soups ready in about 45 minutes pairs cut into 1-inch chunks snapper fillets, unsalted butter, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch chunks snapper fillets
- 3 tbsp unsalted butter
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 3 minced garlic cloves
- 1 tsp smoked paprika
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups fresh corn kernels
- 1 cup heavy cream
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped fresh chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat until foaming.
- Step 2: Add 1 diced medium yellow onion and 2 diced celery stalks, sauté for 5-6 minutes until softened and translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Step 5: Gradually whisk in 4 cups chicken broth, bringing the mixture to a simmer.
- Step 6: Add 1 1/2 cups fresh corn kernels and simmer for 8 minutes until corn is tender.
- Step 7: Gently stir in 1 lb snapper chunks and cook for 4-5 minutes until the fish turns opaque and flakes easily.
- Step 8: Pour in 1 cup heavy cream, and season with 1 1/2 tsp salt and 1 tsp black pepper, stirring gently to combine.
- Step 9: Remove from heat and garnish with 2 tbsp chopped fresh chives before serving warm.
Frequently asked questions
How long does Snapper and Sweet Corn Chowder with Smoked Paprika take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Snapper and Sweet Corn Chowder with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Snapper and Sweet Corn Chowder with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Snapper and Sweet Corn Chowder with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Snapper and Sweet Corn Chowder with Smoked Paprika?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
