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Smoky Corn Chowder

Smoky Corn Chowder
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
  2. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
  3. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
  4. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
  5. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
  6. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired.
By February, 2008

Nutritional Information

  • Per Serving
  • Calories 359Calories From Fat 58%
  • Fat 23g
  • Sat Fat 9g
  • Cholesterol 41mg
  • Sodium 597mg
  • Protein 10g
  • Carbohydrate 32g
  • Fiber 6g
  • Sugar 20g
What does this mean? See Nutrition 101 .

Quick Tip

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Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.

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