I also wanted to share a delicious recipe from Real Simple that I finally tested out yesterday! I'm a big fan of the magazine - I love their aesthetic, the cleaning tips, and especially their recipes. So, yesterday afternoon, when I realized that I had two big bags of frozen corn in the freezer, I thought what could be better than corn chowder?
8 oz bacon (chopped into small pieces)
1 large sweet onion, minced (I added in a minced carrot and a couple ribs of celery for added flavor)
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (I added more, because I wanted more heat)
2 10 oz packages frozen corn (I used 2 16 oz packages because I had them and I like thicker soups)
3 cups low sodium chicken stock (I mixed it up and added a half cup of white wine in there)
1 cup half and half
4 scallions, trimmed and thinly sliced (I added chopped parsley because I didn't have these)
- Cook the bacon in large saucepan over medium heat until crisp. (They take the bacon out and use it as a garnish at the end, but I left it in the soup for more flavor). Whatever you do, when the bacon is crisp, add the onion and stir occasionally until soft (5-7 minutes).
- Add garlic, paprika and red pepper, and cook for 2 minutes, stirring. Stir in the corn, broth and half and half and bring soup to a boil.
- Reduce heat to low and simmer for 15-20 minutes. Puree half the soup in blender until smooth. Add back to the pot and make sure all soup proper temperature. Garnish with parsley or scallions.