* Using regular paprika will not give this chowder the smoky flavor that makes it so good.
Instructions
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 tablespoons 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, and salt and pepper, and stir to combine.
Divide the soup among individual bowls and top with the scallions and reserved bacon.
Serving
Suggestions
This chowder has a little kick, but just right, not overpowering.
Originally Submitted
1/21/2008
0 Out of 5 from
0 reviews
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