I make this recipe a lot. To make it "special" I serve it with crab. For everyday, I add two diced red potatoes along with the corn and serve it with crusty bread and a salad. My husband is weary of a meal with out an obvious meat component but he loves this and is always satisfied.
Smoky Corn Chowder
More From Real Simple
Amount per serving
- Calories: 359
- Calories from fat: 58%
- Fat: 23g
- Saturated fat: 9g
- Cholesterol: 41mg
- Sodium: 597mg
- Carbohydrate: 32g
- Fiber: 6g
- Sugars: 20g
- Protein: 10g
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews