Description
Creamy corn chowder gets a smoky twist with bacon and a hint of coconut. Ginger adds a surprising warmth—perfect for chilly evenings.
Ingredients
Units
Scale
- 3 slices bacon
- 0.5 cups (118 ml) yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 0.5 tsp paprika
- 0.25 tsp grated ginger (optional)
- 20 oz (567 g) bags of organic frozen corn
- 3 cups (710 ml) chicken broth
- 1 cups (237 ml) coconut milk, stirred well
- salt and pepper
- parsley (optional)
Instructions
- In a Dutch oven or large pot, over medium-high heat, add 3 strips of bacon and cook until crispy, rendering the fat. Remove the bacon and set aside on a paper towel; leave the fat in the pot.
- Add the chopped onion to the bacon fat and cook until slightly translucent. Add the bell pepper and garlic; cook for 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 15 minutes.
- Add about half the soup to a blender and puree until smooth, using a towel to hold down the lid. Add the pureed soup back to the remaining soup and stir well. Season with salt and pepper to taste.
- Serve in bowls, garnished with the crispy bacon and parsley.
Notes
- For a richer flavor, use full-fat coconut milk.
- If you don’t have fresh ginger, omit it or substitute with 1/4 teaspoon ground ginger.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 40