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Smoky Corn Chowder

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“This soup comes together in about 45 minutes. Very good and hits the spot on a cold day.”
READY IN:
1hr
SERVES:
4-6
YIELD:
6 bowls of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
  2. Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
  3. Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
  4. Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.

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