Smoky Corn Chowder

March 28th, 2008

Adapted from a Real Simple recipe

3 c. vegetable stock
10 pieces veggie bacon
1 c. cream
20 oz. frozen corn
1/2 tsp. smoky paprika
1/4 tsp. red pepper flakes
1 small, sweet onion, diced
2 tbsp. butter

In a large pan, saute the diced onions in the butter for about 5 minutes, until translucent. Add the paprika and pepper flakes, and saute for another 2 minutes. Add in the corn, cream, and stock, and bring to a boil. Boil for 2 minutes, and then reduce heat to medium low. Add salt and pepper to taste, and cook for another 15 minutes. As an optional step, before cooking for another 15 minutes, take half of the mixture and puree it in a blender. Return the pureed soup to the pot and then cook for the remaining 15 minutes.

Serve with large chunks of sourdough bread and an arugula salad.

Entry Filed under: Dinner,Recipes,Vegetables