By GRETCHEN MCKAY
Pittsburgh Post-Gazette When the weather starts to cool, soup for dinner is a natural. Paprika gives this easy corn chowder a slightly smoky flavor, while crushed red pepper infuses it with heat. A garnish of thinly sliced scallion adds crunch. Serve with a toasted baguette and tossed green salad.
SMOKY CORN CHOWDER(Tested by the Pittsburgh Post-Gazette)8 ounces sliced bacon, cut into 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 or vegetable broth
1 cup half-and-half
Kosher salt and black pepper
4 scallions, thinly sliced on the diagonal
1 baguette, sliced and toasted (optional)
Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
Spoon off and discard all but 2 tablespoons of the drippings and return pan to medium heat. Add onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add garlic, paprika and red pepper and cook, stirring, for 2 minutes.
Stir in corn, broth and half-and-half and bring to a boil. Reduce 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 each salt and pepper.
Divide the soup among bowls and top with scallions and bacon. Serve with bread.
Serves 6.
-- "Real Simple Best Recipes: Easy, Delicious Meals" ($27.95, Time, Inc.)
(Gretchen McKay can be reached at gmckay(at)post-gazette.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
