Smoky Corn Chowder
By á-2813
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Ingredients
- 8oz. sliced bacon, cut into 1/2in pieces
- 1 large sweet onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 2 10oz packages frozen corn
- 3 C low sodium chicken or vege broth
- 1 C half-and-half
- kosher salt and pepper
- 4 scallions, trimmed and thinly sliced
Details
Servings 4
Preparation
Step 1
Cook the bacon in a large saucepan or dutch oven over med heat until crisp, about 8 min. Transfer to a paper towel, lined plate. Spoon off and discard all but 2 Tbs of the drippings and return the pot to med heat. Cook the onion, stirring occas. until soft, 5-7 min. Add the garlic, paprika, and red pepper and cook. Stirring for 2 min. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 min. Transfer 1/2 the soup to a blender and puree until smooth. Return to the pot, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup amoung individual bowls and top with the scallions and reserved bacon.
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