Saturday, April 21, 2012

Smoky Corn Chowder

Smoky Corn Chowder Serves 6 Hands-on Time: 20m Total Time: 40m Ingredients • 8 ounces sliced bacon, cut into 1/2-inch pieces • 1 large sweet onion, chopped • 2 cloves garlic, finely chopped • 1/2 teaspoon smoked paprika also known as Spanish paprika • 1/4 teaspoon crushed red pepper • 2 10-ounce packages frozen corn • 3 cups low-sodium chicken or vegetable broth • 1 cup half-and-half • kosher salt and black pepper • 4 scallions, thinly sliced on the diagonal • 1 baguete, sliced and toasted (optional) 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. Tip The soup can be refrigerated for up to 3 days or frozen for up to 3 months. Real Simple

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