I found a delicious recipe for Smoky Corn Chowder in this month's Real Simple Magazine. I made a few adjustments so I could use the ingredients I had on hand and it was delicious! It could also be easily adapted for my vegetarian and vegan friends.
Smoky Corn Chowder
Adapted from Real Simple Magazine, February 2008
- 8 ounces diced pancetta
- 1 large sweet onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 10-ounce packages frozen corn
- 2 14 oz. cans vegetable broth
- 1 cup whipping cream or half-and-half
- Kosher salt and pepper
- 4 scallions, trimmed and thinly sliced
- Cook the pancetta 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 tablespoons of the drippings and return the pot to medium heat. If you are a bit short on the drippings add a bit of olive oil until you have about 2 tbsp of oil. 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 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.
- Divide the soup among individual bowls and top with the scallions and reserved pancetta.
This soup was easy to make and sooo good! I will definitely make it again (and again and...you get the pictures).