Smoky Bacon and Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Real Simple magazine. Ingredients:
8 ounces sliced bacon, cut into 1/2-inch pieces |
1 large sweet onion, chopped |
2 garlic cloves, minced |
1/2 teaspoon smoked paprika |
1/4 teaspoon crushed red pepper flakes (or to taste) |
2 (10 ounce) packages frozen corn |
3 cups chicken broth or 3 cups vegetable broth |
1 cup half-and-half |
kosher salt and pepper |
4 scallions, trimmed and thinly sliced |
Directions:
1. Cook bacon in large saucepan or dutch oven over medium heat until crisp, about 8 minutes, and transfer to paper towels to drain.
2. Discard all but 2 Tbs of drippings and return pot to medium heat.
3. Cook the onion, stirring occasionally until soft, 5-7 minutes.
4. Add garlic, paprika and red pepper flakes and cook, stirring, 2 minutes.
5. Stir in the corn, broth and half-and-half and bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. Transfer half of the soup to a blender or food processor and puree until smooth.
8. Return to pot, season with salt and pepper and stir to combine.
9. Serve in bowls topped with bacon and scallions.
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