Smoky Corn Chowder

Today is perfect soup weather. This drizzly, slightly breezy day makes me want to grab a good book and a cup of soup. Our soup of the day, chicken corn chowder, fits the bill perfectly. I actually stumbled across this recipe from Real Simple that sounds like a version of our chicken corn chowder sans-chicken. If you weren’t able to stop by for lunch today or are just hankering some creamy soup during the week, give this simple soup a try!

Smoky Corn Chowder from Real Simple

Ingredients

Directions

  1. 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.
  2. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
  3. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
  4. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
  5. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.
  6. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired.
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