Prep 30 mins
Cook 30 mins
This soup comes together in about 45 minutes. Very good and hits the spot on a cold day.
- 8 ounces sliced bacon, cut into 1/2 inch pieces
- 1 large sweet onion
- 2 garlic cloves, 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 broth or 3 cups vegetable broth
- 1 cup half-and-half
- 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 TBSP of the dripping and return the pot to medium heat.
- Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
- Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.
Was very pleased to see this recipe posted here..can't believe no reviews yet. The original recipe is from Real Simple Magazine & was a staple of our daughter's diet while in law school.<br/>Be sure to use smoked paprika, not sweet paprika. If you are lucky to be near a Trader Joe's, they carry a Fire Roasted frozen corn that is very, very good in this recipe. If not, just line a shallow baking pan with foil, put regular frozen corn on it in a thin layer & broil it until the corn starts to blacken. Incredible!! <br/>And if you are anything like my SIL, you must have a bottle of Frank's Red Sauce & nice crusty bread to go with this. Very filling on a cold Fall or Winter day. <br/>Outstanding recipe!!!!<br/>Side note: use an immersion blender to puree the chowder just a bit...You can do it right in the pot, but be careful not to splash the hot chowder out.