Smoky Corn Chowder

Recipe from Real Simple

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Nutritional Information

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

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

  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.
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