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Corn Chowder

corn chowder Recipe

Accented with crisp bacon and smoky paprika…


  • For:
  • 6 servings
  • 12 oz sliced bacon, cut into 1/2-inch pieces
  • 1 sweet onion, chopped
  • 4 carrots, chopped
  • 2 10-oz pkg frozen corn, defrosted & drained
  • 4 cups chicken broth
  • 2 cup half and half
  • 1 Tbsp Urban Accents Hungarian Herb Paprika Blend
  • Preparation: 10 min
  • Cooking: 45 min
  • Ready in: 55 min


  1. Cook bacon in large stock pot over medium heat until crisp. Transfer bacon to paper towels.
  2. Spoon off all but 2 Tbsp of drippings and return pot to medium heat.
  3. Add onion and carrots; cook until soft, about 5-7 min.
  4. Stir in Hungarian Herb Paprika Blend and cook and additional 2 min.
  5. Stir in corn, broth, and half-and-half; bring to boil. Reduce heat and simmer 15 min.
  6. Transfer half of soup to blender and puree until smooth.
  7. Return pureed soup to pot and add bacon.
  8. Serve with toasted pita.




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