Smoky Corn Chowder
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 8 ounces sliced bacon, cut into 1/2-inch pieces
- 1 large sweet onion, chopped
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon crushed red pepper flakes
- 2 (10 ounce) packages frozen corn
- 3 cups low sodium chicken broth or 3 cups vegetable broth
- 1 cup half-and-half
- kosher salt and black pepper
directions
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.
- Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
- Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
- Divide the soup among bowls and top with the scallions and bacon.
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