Smoky Corn Chowder

Name: Smoky Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams sliced bacon, cut into 1/2-inch pieces; 567 grams packages frozen corn; 2 cloves garlic, finely chopped; 237 milliliters half-and-half; 6 servings Kosher salt and pepper; 0 teaspoons crushed red pepper flakes; 4 scallions, trimmed and thinly sliced; 1 teaspoons smoked paprika; 1 large sweet onion, chopped; 710 milliliters low-sodium chicken or vegetable broth

Smoky Corn Chowder is a gluten free recipe with 6 servings. This soup has 331 calories, 10g of protein, and 20g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have onion, half-and-half, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Sauce Pan

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.

Ingredients you will need

Onion

Equipment you will use

Paper Towels

Pot

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.

Ingredients you will need

Red Pepper

Paprika

Garlic

Broth

Corn

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.

Ingredients you will need

Green Onions