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Smoky Corn Chowder

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“Real Simple Recipe”
READY IN:
45mins
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the soup among bowls and top with the scallions and bacon.

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