Smoky Corn Chowder

Post date: Mar 24, 2016 3:12:54 PM

Serves 6

Ingredients

8 oz. sliced bacon, cut into ½ inch pieces

1 large sweet onion, chopped

2 cloves garlic, finely chopped

½ tsp. smoked paprika

¼ tsp. crushed red pepper

2 (10 oz.) packages frozen corn

3 cups low-sodium, gluten free chicken or vegetable broth

1 cup half-and-half

Coarse salt & fresh ground black pepper

4 scallions, thinly sliced on the diagonal

Directions

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 Tbs. of the drippings. Return the pan to medium heat. Add the onion and cook, 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 and stir in salt and pepper. Divide the soup among bowls and top with the scallions and bacon.