Email to Rae       

Recipe Categories: inkblots1606's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cocktails COOKIES CROCKPOT DESSERTS Drinks EGGS ETHNIC FISHandSEAFOOD FreezerMeals FRUIT Herbs JAMSandJELLIES MARINADES MEATS Other PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Smoky Corn Chowder




Source of Recipe


Real Simple Magizine FEB08






List of Ingredients



• 8 oz sliced bacon, cut into 1/2-in pieces
  
• 1 large sweet onino, chopped
  
• 2 cloves garlic, finely chopped
  
• 1/2 tsp smoked paprika
  
• 1/4 tsp crushed red pepper flakes
  
• 2 10-oz packge frozen corn
  
• 3 cups low-sodium chicken
  
• 1 cup half-and-half
  
• 4 scallions, trimmed and thinly sliced
  
• Salt & Pepper
  






Instructions



1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lines plate. Spoon off and discard all but 2 tbl. of the drippings and return to pot to medium heat.
   
2. Cook the onion, stirring occasionally, until soft, 5-7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
   
3. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
   
4. Transfer half of the soup to a blender and puree until smooth.
   
5. Return to the pot, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine.
   
6. Divide the soup and top with scallions and reserved bacon.