Smoky Corn Chowder

Ingredients: (Conversion Chart)

• 6 ears corn, shucked
• 4 slices bacon, cut crosswise into ½-inch strips
• 2 tablespoons canola oil
• 1 large onion, chopped
• ¾ cup chopped carrot
• ¾ cup chopped red bell pepper
• 2 cloves garlic, finely chopped
• ½ teaspoon smoked paprika
• ¾ teaspoon salt
• ½ teaspoon freshly ground pepper
• 3 large potatoes, peeled and cubed
• 2 14-ounce cans chicken broth
• 1 cup water
• ½ cup half-and-half
• 3 scallions, trimmed and thinly sliced

Directions:

1. With a sharp knife, remove corn kernels from cobs. Set aside, and reserve cobs.
2. In a 6-quart pot, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Discard bacon drippings.
3. Heat oil in pot over medium heat. Add the onion, carrot, and red bell pepper, and cook until tender, about 10 minutes. Stir in garlic, paprika, salt, and pepper, and cook 2 minutes.
4. Add potatoes, chicken broth, water, and reserved corncobs, and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Remove and discard corncobs. Stir in corn kernels and simmer another 5 minutes.
5. Transfer 2 cups soup to a blender and puree until smooth. Return to pot; stir in half-and-half.
6. Ladle soup into bowls and garnish with scallions and bacon.

Nutrition Info: