Smoky Corn Chowder

This soup recipe, Smoky Corn Chowder, leans on slices bacon, diced onion or leeks and garlic. It makes 4 -6 servings and takes about 38 minutes.

• Yield 4 -6 servings
• Ready in 38 minutes
• Prep 10 minutes
• Cook 28 minutes

Ingredients

• 4-5 slices bacon (chopped)
• 1/2 cup diced onion or leeks
• 2 cloves garlic (finely minced)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 packages (10-ounces each) frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions (white parts cut off and discarded and green parts thinly sliced)

Instructions

1. In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
2. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.

Loosen a leftover bowl with a splash of water when you reheat it.