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Soup: Corn Chowder


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  • 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
  • 2 10 ounce packages frozen corn
  • 3 cups low sodium chicken or vegetable broth
  • 1 cup half & half
  • 4 scallions, thinly sliced on the diagonal
  • Kosher salt and black pepper to taste



Step 1

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a pa-per towel-lined plate. Spoon off and discard all but 2 tablespoons of the drip-pings and return the pan to medium heat. Add the onion and cook, 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 sim-mer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper. Divide the soup among bowls and top with the scallions and bacon.

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