Mmmm...Soup

Remember the episode of Friends where Joey was auditioning for a soup commercial and he couldn't get the right line? He was supposed to say "mmm, soup" but he kept saying "mmmm, noodle soup". As I sat down to dinner tonight I found myself saying the same thing, or at least what he was supposed to say, "mmm...soup".

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

1. 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.
2. 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.
3. 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.
4. Divide the soup among individual bowls and top with the scallions and reserved pancetta.

To make this meal vegan friendly omit the pancetta and step one and begin by cooking the onions in olive oil. Replace the cream with unsweetened soy milk. If anyone tries the vegan version let me know how it turns out.

This soup was easy to make and sooo good! I will definitely make it again (and again and...you get the pictures).