Friday Feast: Smoky Corn Chowder
With winter (hopefully) coming to a close and spring right around the corner, I wanted to tell you about one of my favorite cold-weather recipes just in case you want to celebrate the frigid temperatures a little bit longer. This Smoky Corn Chowder is one of my favorites, and JD loves it because it includes bacon! Plus, it’s fairly easy and very tasty.
Smoky Corn Chowder
Preparation time: 15 minutes
Cook time: 30 minutes
Cleanup time: 10 minutes
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 flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
salt and pepper
4 scallions, trimmed and thinly sliced
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. (While the bacon is cooking, I cut up the onion and garlic.)
- Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
- Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
- Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if using.
It’s so good! I actually added some chicken to give it more substance, and it was wonderful.