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
Yield: Makes 4 to 6 servings
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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.
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