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More Soup From The Arctic Blast

As previously mentioned, we had a bitterly cold spell here a couple of weeks ago.  In addition to the French Onion soup, I also made a Smokey Corn Chowder. I was excited to revisit this recipe because I’ve only made it once and that was several years ago, and it was nice hardy and decadent soup to fight off the chills.

The recipe is adapted from a Real Simple magazine issue from, well, several years ago.

Ingredients:

  • 16 oz Bacon, cut into 1/2″ pieces (the recipe only called for 8 oz, but I had to do something with the other half of the package, right?)
  • 1 large Onion, chopped
  • 2 cloves Garlic, finely chopped
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Crushed Red Pepper Flakes
  • 20 oz Frozen Corn
  • 3 lbs Potatoes, cut into 3/4″ cubes
  • 3 C low sodium Chicken Broth
  • 1 C Half & Half
  • Salt
  • Pepper
  • Scallions, sliced on a bias for garnish (optional, i.e. I didn’t have any)

Over medium heat, cook the bacon in a stock pot until crisp.

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You really thought I would only use a half a package of bacon!?!?

Remove the bacon and place on a paper towel to drain.  Remove all but 2 Tbs of the fat and return the pot to medium heat.  Add the onion and cook until soft, stirring occasionally, about 5-8 minutes.  Add the garlic, paprika, and red pepper, cook for another 2 minutes, stirring frequently.  Stir in the corn, potatoes, broth, and half & half, bring to a boil.  Reduce heat and simmer until potatoes are cooked through, about 20 minutes.

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Insert wry and witting comment here.

With either a food processor or a stick blender, puree half of the soup.  Add salt and pepper to taste.  Transfer soup to bowls and garnish with the bacon and scallions.

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I think I’m starting to get the hang of these foodporn shots.

I prefer to tailor make up spice mixes as I go.  But lately I’ve been trying to use up some of the spice blends that have been sitting around in my cupboard for way too long.  What I’ve been doing is looking at what spices the recipe calls for and try and find one that matches the closest.  In this case it was Penzey’s Jerk mix.  I’ve got absolutely nothing against mixes (in fact, the Penzey’s line is quite superb),  I just prefer to make it up as I go.  I substituted around 2 Tbs of the Jerk seasoning for all of the spices in the above recipe.  It turned out quite well.

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Hey! Who are you calling a jerk?

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  1. April 3, 2013 at 12:41 pm

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