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Smoky Corn Chowder

Yield Makes 4 to 6 servings

Ingredients

  • 8 ounces sliced bacon, cut into 1/2-inch pieces
  • 1 large sweet onion, chopped
  • 2 cloves garlic, 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 or vegetable broth
  • 1 cup half-and-half
  • Kosher salt and pepper
  • 4 scallions, trimmed and thinly sliced

Nutrition Information

  • calories 359
  • caloriesfromfat 58 %
  • fat 23 g
  • satfat 9 g
  • cholesterol 41 mg
  • sodium 597 mg
  • carbohydrate 32 g
  • fiber 6 g
  • sugars 20 g
  • protein 10 g

How to Make It

  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 tablespoons of the drippings and return the pot to medium heat. Cook the onion, 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, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

    Divide the soup among individual bowls and top with the scallions and reserved bacon.