Smoky Corn Chowder

Smoky Corn Chowder
Con Poulos
RealSimple.com
Serves 6
preparation
20
minutes
cooking
40
minutes

Ingredients

8
ounces
sliced bacon, cut into 1/2-inch pieces
1
large sweet onion, chopped
2
cloves garlic, finely chopped
1/2
teaspoon
smoked paprika
1/4
teaspoon
crushed red pepper
2
10-ounce packages frozen corn
3
cups
low-sodium chicken or vegetable broth
1
cup
half-and-half
kosher salt and black pepper
4
scallions, thinly sliced on the diagonal
1
baguete, sliced and toasted (optional)

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.
Susie Theodorou
January 2008

Nutritional Information

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