Real Simple's Smoky Corn Chowder

Sharing and saving one of my favorite recipes from the dynamic magazine, Real Simple. Enjoy!!

Smoky Corn Chowder

What You'll Need:
8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and pepper
4 scallions, trimmed and thinly sliced


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, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Yield: Makes 4 to 6 servings

CALORIES 359 (58% from fat); FAT 23g (sat 9g); CHOLESTEROL 41mg; CARBOHYDRATE 32g; SODIUM 597mg; PROTEIN 10g; FIBER 6g; SUGAR 20g

Real Simple, FEBRUARY 2008