The Best Homemade Corn Chowder You'll Ever Have

This post was written by my little sister Morgan, who happened to get all of the chef/cooking genes from our father, leaving me with none.  You can read her other recipe contributions here.  Thanks little sis for sharing this recipe for my new all-time favorite soup! xo, melissa

Hey you guys!  The seasons and weather have changed pretty drastically since my last recipe post here back in July for spicy guacamole, and I am now officially in winter comfort food mode.  And what says comfort food more than hearty soups?  This particular recipe for spicy corn chowder is perfect for this time of year.  I made it for Melissa's baby shower in late October and then again for Thanksgiving, and it was a huge hit both times. It's actually adapted from a smoky corn chowder recipe I originally found in Real Simple (here), but with some changes to suit my own taste.  I also make both vegetarian and non-veggie versions (the original recipe was non-veggie), and options for both are listed below.  You can omit the bacon or veggie bacon all together if you like, but I recommend leaving it in as it contributes to the nice smoky flavor. If you make this, I'd love to hear what you think!

HOMEMADE CORN CHOWDER
Serves: 6
Time: 40 minutes

• 6 strips of bacon or veggie bacon 
• 4 tablespoons butter
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon smoked paprika
• 2 packages of frozen sweet corn (20 ounces total)
• 3 cups chicken broth or vegetable broth
• 1 cup half-and-half
• salt and black pepper to taste
• Toppings (optional): fresh bacon bits, chopped scallions, shredded cheddar cheese

1. Slice the bacon into thin strips (or use veggie bacon) and fry until crisp in a large stock pot.
2. Remove the bacon with a slotted spoon, then remove all but about 1 tablespoon of the bacon fat (if you're using real bacon). Set to the side.

3. Add the butter to the pot and melt. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
4. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.

5. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Using a hand blender, purée the soup to desired consistency. (You can also transfer the soup to a regular counter top blender)

7. Serve right away.  If you used bacon or veggie bacon, finely chop it at this time and use it as a topping for the soup.  Or you can use chopped scallions (my favorite), and/or shredded cheddar cheese.

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