Prep 15 mins
Cook 25 mins
Quick and good!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, large sweet chopped
- 2 -4 garlic cloves, minced
- 1⁄2 teaspoon smoked paprika
- 1⁄2 teaspoon red pepper flakes
- 1 (10 ounce) package frozen corn
- 2 cups chicken or 2 cups vegetable broth
- 1 cup half-and-half (or use 1 can non fat evaporated milk)
- salt and pepper
- shredded cheddar cheese
- crumbled bacon
- bell pepper
- scallion, etc
- Heat butter and olive oil. Sauté the onions in it, about 5 minutes.
- Add garlic, paprika, and red pepper. Cook stirring about 2 minutes.
- Stir in the corn, broth, half-and-half. Bring to a boil. Reduce heat and simmer slow about 15 minutes.
- Remove half of the soup and puree it. Mix the pureed soup w/ the reserved soup. Season with salt and pepper.
- Put in serving bowls and garnish as desired.
This was a treat! I used 2 garlic cloves, but would use a little more next time. I was a little heavy on the red pepper, but the heat played off the sweetness and creaminess. I used canned corn, I don't know if that may be the reason it wouldn't puree. The blade just kind of ripped each kernel into a mess and refused to do anymore damage to make it smooth. So the presentation wasn't perfect. We like our soup with a bit of oomph, so toppings were crucial, fun and awesome with this chowder. We had sliced green onion and squares of rye toast which went really well. Bacon would be ideal - that saltiness with the corn are perfect partners. It was quick, too!