Wednesday, November 27, 2013
Smoky Corn Chowder
I've probably tasted and made as many corn chowder recipes as I have wild rice soup recipes. Telling you that I do love my chowder. This one was special to me because of adding the smoked paprika. It's amazing how much flavor just a 1/2 tsp can add. This is quick and easy and the ingredients are something I almost always have on hand. A great dish for a cold, rainy day!
SMOKY CORN CHOWDER (4 servings)
4-5 slices bacon, chopped
1/2 cup diced onions or leeks
2 tsp minced garlic
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
16 oz package frozen corn
3 cups chicken or vegetable broth
1 cup milk
1/2 tsp salt
1/2 tsp black pepper
2-4 green onions, white parts cut off and discarded and green parts thinly sliced
In a 4-5 quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop into a paper-lined plate and discard all of the bacon grease except a very thin coating (1-2 tsp).
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.
Stir in the corn, broth, and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
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.
Return the blended soup to the pot and add 1/2 tsp salt and 1/2 tsp pepper. Taste and add more if needed.
Serve warm topped with green onions and bacon.