Smoky Corn Chowder

Photo by Con Poulos
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 359 calories
    • Calories 58 calories from fat
    • Fat 23 g
    • Sat Fat 9 g
    • Cholesterol 41 mg
    • Sodium 597 mg
    • Protein 10 g
    • Carbohydrate 32 g
    • Sugar 20 g
    • Fiber 6 g



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


  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.