Corn Chowder with Bacon & Smoked Paprika
This Corn Chowder with Bacon & Smoked Paprika is here just in time for soup season! It is creamy, hearty and full of smoky flavor from the bacon and paprika. The ingredients and steps are incredibly simple and easy!
Equipment
- cutting board
- large stockpot
Ingredients
- 1 small diced sweet onion
- 4 cloves minced garlic
- 4 ears corn
- 1/5 lb bacon chopped into 1/2 inch pieces
- 3 cups baby gold potatoes
- 2 tsp smoked paprika
- salt, to taste
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp arrowroot starch or substitute cornstarch
Instructions
- Shuck the corn and fill a large pot with water. Bring to a boil, and then boil the corn covered for 8 minutes.
- While the corn is boiling, be sure to dice the rest of the ingredients.
- When the corn is done, remove it and either drain the pot (or use a different one) and heat it to medium. Cook the bacon until crispy. Remove with a slotted spoon and set aside. Drain the excess grease.
- While the bacon is cooking, slice the corn off of the cob. Keep the cobs and the corn.
- To the pot, add 1 tbsp of olive oil if needed, the 1 diced sweet onion and 4 minced garlic cloves. Sauté for a few minutes until soft.
- Add in the 3 cups diced baby gold potatoes, 4 cups broth, 2 tsp smoked paprika, 1/2 tsp black pepper, corn from the cob AND the actual cobs.
- Bring to a simmer and cover for about 25 minutes or until potatoes are fork tender. Remove the corn cobs. Taste for salt.
- Pour in the heavy cream.
- Make an arrowroot slurry by whisking the 2 tbsp arrowroot starch with 4 tbsp cold water. Add to the soup and simmer for 5 minutes to thicken.
- Top the chowder with the bacon crumbles & green onion, if desired.