6 oz bacon, sliced ½”
1 sweet onion, diced small
2 cloves garlic, minced or through a garlic press
½ tsp of hot smoked paprika
¼ tsp of red pepper flakes
20 oz frozen corn
3 cups low sodium chicken stock
1 cup half and half
½ tsp salt (or to taste)
½ tsp pepper
4 scallions, sliced diagonally
Saute bacon till crisp in a dutch oven. Remove and reserve. Leave 2 tbsp of bacon fat in oven, put heat to medium and add onion. Saute for 5 – 7 minutes, until golden. Add garlic, paprika, and pepper flakes. Saute for 2 minutes. Add corn, stock, and half and half. Bring to a boil, then lower flame and simmer for 15 – 20 minutes. Remove ½ of soup and puree in a blender. Return pureed soup to pot and add salt and pepper, while continuing to simmer. Once soup is seasoned, add bacon and scallions and serve.
Note:
You might like to add some smoked kielbasa and maybe some crabmeat to this. Just a suggestion.6 oz bacon, sliced ½”
1 sweet onion, diced small
2 cloves garlic, minced or through a garlic press
½ tsp of hot smoked paprika
¼ tsp of red pepper flakes
20 oz frozen corn
3 cups low sodium chicken stock
1 cup half and half
½ tsp salt (or to taste)
½ tsp pepper
4 scallions, sliced diagonally
Saute bacon till crisp in a dutch oven. Remove and reserve. Leave 2 tbsp of bacon fat in oven, put heat to medium and add onion. Saute for 5 – 7 minutes, until golden. Add garlic, paprika, and pepper flakes. Saute for 2 minutes. Add corn, stock, and half and half. Bring to a boil, then lower flame and simmer for 15 – 20 minutes. Remove ½ of soup and puree in a blender. Return pureed soup to pot and add salt and pepper, while continuing to simmer. Once soup is seasoned, add bacon and scallions and serve.
Note:
You might like to add some smoked kielbasa and maybe some crabmeat to this. Just a suggestion.6 oz bacon, sliced ½”
1 sweet onion, diced small
2 cloves garlic, minced or through a garlic press
½ tsp of hot smoked paprika
¼ tsp of red pepper flakes
20 oz frozen corn
3 cups low sodium chicken stock
1 cup half and half
½ tsp salt (or to taste)
½ tsp pepper
4 scallions, sliced diagonally
Saute bacon till crisp in a dutch oven. Remove and reserve. Leave 2 tbsp of bacon fat in oven, put heat to medium and add onion. Saute for 5 – 7 minutes, until golden. Add garlic, paprika, and pepper flakes. Saute for 2 minutes. Add corn, stock, and half and half. Bring to a boil, then lower flame and simmer for 15 – 20 minutes. Remove ½ of soup and puree in a blender. Return pureed soup to pot and add salt and pepper, while continuing to simmer. Once soup is seasoned, add bacon and scallions and serve.
Note:
You might like to add some smoked kielbasa and maybe some crabmeat to this. Just a suggestion.
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