Smoky corn chowder has hopped a plane to somewhere warm where spice hangs in the humid air, with a splash of coconut milk. The smoky bacon and savory flavors keep it from being too sweet, and the little pop of ginger just brings everything together.
By Abby Himes
Smoky corn chowder has hopped a plane to somewhere warm where spice hangs in the humid air, with a splash of coconut milk. I wanted to keep the original flavors (and not make it too curry-ish) but just thought the corn/coconut combo would be amazing together. The smoky bacon and savory flavors keep it from being too sweet, and the little pop of ginger just brings everything together. This is sure to wake up your kitchen from the cold daze of winter.
- 3 slices of bacon
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, chopped
- ½ teaspoon paprika
- ¼ teaspoon grated ginger (optional)
- 2 10 oz bags of organic frozen corn
- 3 cups chicken broth
- 1 cup coconut milk, stirred well
- salt and pepper
- parsley (optional)
- In a dutch oven or large pot, over medium high heat add the 3 strips of bacon and cook, rendering the fat, until crispy. Remove the bacon strips from the pot and set aside on a paper towel. Leave the fat in the bottom of the pot.
- Add the chopped onion to the bacon fat and cook until slightly translucent. Then add the bell pepper and garlic, cooking for about 5-7 minutes until the peppers have softened. Stir occasionally.
- Add the paprika, corn, ginger, coconut milk and chicken broth. Stir well and bring to a boil.
- Reduce heat and simmer for about 15 minutes.
- Add about half the soup to a blender and puree until smooth, using a towel to hold down the lid to keep it from popping off. Add the pureed soup back to the rest of the soup. Stir well. Add salt and pepper to taste.
- Serve in bowls, garnish with the crisp bacon and parsley. Enjoy!