Though it has been in the 90s again all week, I felt like my Smoky Corn Chowder last night. I really like to make things that have lots of leftovers. And I thought J had taken it for lunch today but he hadn't. So I had a delicious dinner again tonight! Tonight is the season finale of "The Real Housewives of New York City." In their honor I'm enjoying some Skinny Girl margaritas. A good end to a looooooong day. Let's make some chowda'!
THE MISSION:
This recipe comes out of Real Simple's Easy, Delicious Meals. I chose it last night for 3 reasons. 1) It gave me a reason to use my immersion blender! 2) It gave me a reason to use my Mario Batali soup pot!
I get all happy just looking at it! And 3) Bacon + corn. I'd like to add here that I don't eat bacon in every meal. I was scanning the last few posts and it really appears that I do, but that is not the case. I actually eat really healthily every day. For lunch I always have a low-fat yogurt, carrot sticks, a piece of fruit, and turkey on whole wheat sandwich thins. I'm all about eating right and exercising. And if you do those two simple things, you can enjoy bacon once in a while! Or once in a week, depending on your personal bacon inventory.
THE INGREDIENTS: 8 ounces bacon cut in 1/2-inch pieces, 1 large sweet onion chopped, 2 cloves garlic finely chopped, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper, 2 10-ounce packages frozen corn, 3 cups low-sodium chicken broth, 1 cup half-and-half, S&P.
I usually make a lot more than I made last night, doubling every ingredient. It freezes really well. Also! That onion in the picture there? I cut into it last night and more than half of it was rotten! You couldn't tell from the outside and it was firm when I picked it up. I was able to get enough out of it and chopped the good stuff up into really small pieces. But I was more than annoyed. Lunds, I want my money back.
Cook the bacon in a large saucepan/Dutch oven/soup pot over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.
I really never understand cooking times in recipes for anything on the stove top. The bacon takes far longer than '6 to 8 minutes.' If you try making this at home, let ye be warned: when the recipe says 'crisp,' it means it. If you leave the bacon at all chewy, you will have chewy bacon in your soup. And trust me, that isn't as good as it sounds. Think crispy.
Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.
If you use a Dutch oven or soup pot, this is the time to scrape up all those yummy brown bits on the bottom. If you use a non-stick saucepan it's not necessary because...well...the bacon doesn't stick. (Hence the name.)
Stir in the corn, broth, and half-and-half and bring to a boil. Reduce the heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in 1/2 teaspoon S&P.
This is where I got to use the immersion blender. I can't wait until fall so I can make butternut squash soup. Anyway, before I got the immersion blender I just used a good old fashioned blender and it works perfectly. But now that I have an immersion blender...
If you have one or it's your first time using it, keep in mind that if you don't place the blender low enough in the liquid, it will splatter everywhere and destroy your kitchen. If you place the blender too low in the liquid, it will potentially scratch up your pot.
MISSION COMPLETE:
It's hard to tell, but the soup has a cool corn-yellow color.
DEBRIEFING: I've made this soup many-a-time and I've played around with different ingredients. Once I used canned potatoes and threw them in when you add the corn. That was awesome because not only do some of the potatoes get blended up and make the soup extra thick, but you get chunks of potatoes in every bite, too. Can't go wrong with potatoes. Another time I added in pieces of rotisserie chicken (the kind that you buy all ready-to-go at the grocery store).
Eat it with cut up pieces of a baguette.
The soup always comes out 'smoky' but you can adjust the crushed red pepper according to how spicy you like your food. I know my Dad would throw in some Frank's Red Hot.
Going to the lake this weekend! I am crossing my fingers that the weather will be nice. I need some serious on-the-lake time, sitting on the pontoon with my boys.
Cheers,
Rachel
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