Tasty Tuesday: Smoky Corn Chowder

Once again, this recipe is from Real Simple magazine- I just made a few tweaks. It came out quite well and this is a great soup hearty enough to make a meal of.

Here's their version with my changes in italics:
8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
2 cups yellow or white potato, cut into 1 inch pieces
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
5 stalks of celery, chopped
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 potatoes, garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and celery 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

1 comment:

  1. That sounds good! But honestly I don't think I would blend it... I might eat it more like a stew than a soup! ;)

    ReplyDelete

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