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Smoky Corn Chowder Recipe

   
 

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     Smoky Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2-3
Preptime   45mins

Ingredients
8 ounces (225g) sliced bacon cut into 1/2 inch pieces (streaky bacon)
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 (290g) 10oz package frozen corn
3 cups low sodium chicken or vegetable broth
1 cup half & half / single cream
salt and pepper to taste
 
4 scallions trimmed and thinly sliced

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, 5-7 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 add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.


Originally Submitted
3/29/2008





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