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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Hanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynnae Mika
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 10-oz packages frozen corn
3 C. low-sodium chicken or vegetable broth
1 C. half-and-half
4 scallions, trimmed and thinly sliced

Directions:
Directions:
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 Tbs of the drippings and return the pot to medium heat. Cook the onion, 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, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Add salt and pepper to taste

 

 

 

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