My light Smoky Corn Chowder recipe is a combination of sweet, spicy, creamy, and smoky. I used smoked paprika, bacon, and shredded smoked provolone cheese to garnish. I made 4 servings and you can see I pack up the remaining 2 servings for future meals in resealable containers so it's easy to grab-and-go for future quick meals. I use light milk and chicken broth thickened with a roux to make the soup creamy. I happened to have leftover grilled bell and jalapeno peppers from my fajitas the night before so that added even more smoky flavor.
Serve this up with a fresh green salad, fruit salad, or grilled cheese sandwich.
Smoky Corn Chowder (4 servings)
Make with fresh or frozen corn.
- 6 ears corn (cut off the cob) or about 3-4 cups corn
- 1 teaspoon olive oil
- 1/2 onion, diced
- 1 cups green bell peppers, diced
- 1 teaspoon garlic, crushed
- 1 tablespoon minced jalapeño peppers
- 1 tablespoon butter
- 1/4 cups flour
- 3 cups chicken broth, divided
- 2 1/2 cups low-fat milk, divided
- 1 tablespoon Dijon style mustard
- 1 teaspoon smoked Spanish paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 slices bacon (pork or turkey)
- 4 teaspoons shredded smoked provolone cheese
- Use a wide-shallow bowl and a sharp knife and cut the corn off the cob; set aside.
- Preheat a soup pot on medium heat. Dice onion, bell pepper, and mince jalapeno. Add olive oil to the pot, then vegetables and crushed garlic. Saute until tender about 2 minutes. Add fresh corn and saute for 3-4 minutes, mixing frequently.
- Preheat a small saucepan while you're mixing the corn. Add 2 cups of chicken broth to the corn mixture and bring to a boil. Add more broth, if you need it to just barely cover the corn.
- Add butter to the pre-heated saucepan. Add flour and stir gently with a whisk for 1 minute until the flour and butter is incorporated. Add 1/2 cup of milk and 1/2 cup of broth and whisk constantly on medium-high heat. The sauce will thicken. Add smoked paprika, prepared dijon mustard, salt and pepper to season. Reduce to low.
- When the corn comes up to a boil, reduce to simmer and cook for 15-20 minutes until the corn is cooked.
- Cook 4 slices of bacon between 2 pieces of wax paper for 3-4 minutes in the microwave on HIGH. I use a microwaveable bacon rack. Let bacon cool and set aside on paper towels. Shred smoked cheese.
- Add the thickened sauce to the corn mixture and stir until completely incorporated. Taste to see if you want to a bit more salt.
- Serve soup in a shallow bowl and garnish with 1 slice of crumbled bacon and 1 tsp of smoked provolone cheese.
Tonight's project will be cutting the corn off the cob for freezing. When you freeze the corn, use a freezer plastic bag and be sure to mark the date with a permanent marker. See my freezer storing tips from my previous post.