Smoky Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz sliced bacon, cut into 1/2 in. pieces1 lg sweet onion,chopped2 cloves garlic, finely chopped1/2 smoked paprika1/4 tsp crushed red pepper flakes2 10 oz packages frozen corn3 cups low-sodium chicken or veg broth1 cup half-and-halfKosher salt and pepper4 scallions, trimmed and thinly sliced
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablesppons of the drippings and return the pot to medium heat. Cook the onion, 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, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with scallions and reserved bacon.
From Real Simple February 2008
Number of Servings: 6
Recipe submitted by SparkPeople user BBOOP59388.
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, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with scallions and reserved bacon.
From Real Simple February 2008
Number of Servings: 6
Recipe submitted by SparkPeople user BBOOP59388.
Nutritional Info Amount Per Serving
- Calories: 234.5
- Total Fat: 14.1 g
- Cholesterol: 29.7 mg
- Sodium: 1,058.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.7 g
- Protein: 13.3 g
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