Fresh, canned, or frozen, I really like corn. Of course, it’s at its best in the summertime, when you can buy delicious just-picked ears, shuck them yourself, and serve them up boiled with salt, pepper, and a little butter.
I also love corn in soup, so it’s somewhat odd that I’ve never previously attempted corn chowder. This version came from Real Simple magazine, and it is yum yum yummy. The smoky, salty bacon balanced the sweet corn and the near-caramelized onions. Even though my blender was being persnickety and didn’t puree as well as I would have liked, the flavor of the soup made up for any textural mishaps. And it was great the next day, which is always a plus in my book. I’ll definitely make this recipe again.
Cook the bacon 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. 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 bacon.