Smokey Corn Chowder
Hands-on time: 25 minutes Total Time: 45 minutes Serves 6
8 oz sliced bacon, cut in half
1 lg sweet onion, chopped (I just used a yellow onion)
2 cloves garlic, finely chopped
1/2 tsp smoked or regular paprika
1/4 tsp crushed red pepper
2 10oz pkgs frozen corn (I just used one)
3 c low sodium chicken or vegetable broth (I used chicken)
1 c half and half
Salt and black pepper
2-4 scallions, thinly sliced on the diagonal
1 baguette, sliced and toasted (optional)
Cook bacon in a large saucepan or Dutch oven over medium heat until crispy, 6-8 mins. Transfer to a paper towel lined plate.
Spoon off and discard all but 2 Tbsp grease and return pan to medium heat. Add onion and cook, stirring occasionally, 5-7 minutes until soft. Add the garlic, paprika and red pepper and cook, stirring about 2 minutes.
Stir in the corn, broth and cream; bring to a boil. Reduce heat and simmer 15 mins. Transfer half of soup to a blender and puree until smooth. Return to pot and stir in 1/2 tsp each salt and black pepper.
Divide among soup bowls and top with scallions and bacon. Serve with bread if using.
*I used a light rye bread from the bakery for the bread and did not toast it so the juices could be soaked up.
I also pureed once, poured it back in, took out some more and did it again for a second time before re-joining it all back in the pan. Andrew doesn’t like corn so I figured this would make it easier to eat the slightly smaller kernels.