Smokey Corn Chowder

I know I have professed my love of soups before, but dang, they are just so perfect for winter dinners. Especially when the temperatures outside are making even the polar bears shiver. Sitting down to a warm bowl of this Smokey Corn Chowder and some homemade rolls is a delightful way to end a dreary cold day. Trust me.
My kids are all huge fans of corn chowder, and it is the perfect last minute soup because there is no chicken or beef to defrost. Which I often forget to do. Why is it so dang hard to remember to grab a packet of meat out of the freezer before 5 pm?
This smokey corn chowder has a little bit of a kick to it, and I adored the slightly smokey flavor from the smoked paprika. It is a fabulous addition to many recipes, so I recommend having some in your spice collection. You can add more red pepper flakes if you like more heat. We have a four year old, so I have to keep things pretty tame.
This chowder is hearty, delicious, and easy to make. It doesn’t get much better, does it?

Yield: 8 servings

Smokey Corn Chowder

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Ingredients

• 2 large potatoes, diced
• 1 onion, diced
• 2 stalks celery, diced
• 2 cups chicken broth
• 5 slices bacon, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 2 cups milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 10-oz bags of frozen corn

Instructions

Cook potatoes, onion, and celery in chicken broth in a large pot till crisp tender, about 15-20 minutes. Meanwhile, in a skillet over medium heat, cook the bacon till very crisp. Drain off all but about a tablespoon of the fat. Add the garlic and cook for about 30 seconds. Whisk in the flour, then the milk. Cook and stir till mixture comes to a boil; boil and stir for at least one minute. Add to the veggie mixture. Stir in seasonings and corn. Heat through and serve.

Notes

Recipe inspired by Mel's Kitchen.