Smoky corn chowder recipe

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  • Yield: 6 Servings
  • Total Time: 40 Minutes


  • 8 ounces sliced bacon, cut into ½-inch pieces
  • 1 large sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper
  • 2½ cups fresh or frozen corn kernels
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup half-and-half
  • Kosher salt and black pepper
  • 4 scallions, thinly sliced
How to Make It
  1. Cook the bacon in a large saucepan over medium heat until crisp. Discard all but 2 tablespoons of the drippings. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
  2. Add the garlic, paprika, and red pepper and cook for 2 minutes. Add the corn, broth, and half-and-half; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Puree half the soup in a blender and return to the pan. Season with ½ teaspoon each salt and black pepper. Top with the scallions and bacon.

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