Smoky Corn Chowder

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Susie Theodorou,

February 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note