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Sunday, January 6, 2013

Smokey Corn Chowder

Holy cow its starting to get cold, really cold... well for California that is. Most days all I feel like eating is a warm bowl of a really good hardy soup...and there is nothing like having a good bowl of soup on a cold wintery day to help warm up those bones.

One of my go to recipes when I am craving soup is this smokey corn Chowder. It thick and rich and very satisfying. It never lasts very long at our house and I don't think it will at yours either.
Smokey Corn Chowder

6-8 slices bacon
1 large red onion, chopped
4 cloves garlic, chopped
1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
4 cups chicken broth
1 cup cream
(2) 10 oz bags of frozen corn
salt and pepper to taste

Cook bacon slices in a large pot that you will use to cook your soup in. Once bacon is cooked, drain on paper towel and set aside for garnish. Reserve about 2 tablespoons of bacon fat in pan and add chopped onions. Cook on medium heat until translucent and caramelization begins to occur. You want your onions to have some nice color on them. Next add in your garlic, smoked paprika and red pepper flakes. Cook for 2 minutes. Add your broth, cream, and corn and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 minutes. Transfer half of your soup into a blender and pulse for 10-15 seconds. Add blended soup back to pot. Stir soup and ladle portions into bowls and garnish with your cooked bacon pieces.


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