Soup: Corn Chowder

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 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

Directions

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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