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!


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.

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