Smoky Corn Chowder

Smoky Corn Chowder

Servings: 8


  • 1 pound bacon, diced
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon flour
  • 4 cups chicken broth
  • 4 cups corn
  • 2 cups Yukon gold diced potatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 cup heavy whipping cream

Add the diced bacon to a large pot on the stovetop over medium-high heat. Cook, stirring frequently until bacon is crisp. Use a slotted spoon to remove the bacon to a bowl;
set aside.

Add the onion to the bacon grease and cook for two minutes. Stir in the garlic and then the flour and stir for one minute.

Add the broth, corn, potatoes, salt, pepper and paprika. Bring the mixture to a boil then let it simmer for 20 minutes, stirring occasionally. Stir in the heavy whipping cream.

Top the finished soup with the crumbled bacon.

Tip: Garnish with sliced green onions and shredded cheddar cheese.