Smoky Corn Chowder with Easy Beer Bread

Smoky Corn Chowder

Source Real Simple

Serves 4

8 oz. sliced bacon, cut into 1/2 inch pieces

1 large sweet onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

2 (10 oz.) packages frozen corn
3 cups low-sodium chicken or vegetable broth

1 cup half and half

Salt and pepper

4 scallions, trimmed and thinly sliced

Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 tablespoons of drippings and return the pot to medium heat. Cook the onion, stirring occassionally, until soft, 5-7 minutes. Add the garlic, paprika and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth and half and half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Divide the soup among 4 bowls and top with scallions and bacon.

Easy Beer Bread

2 cups all purpose flour

1 cup whole wheat flour

1/3 cup packed brown sugar

4 1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon garlic powder

1 cup shredded sharp cheddar

12 oz. beer

2 tablespoons butter, melted

Preheat oven to 350. Lightly grease a 9x5 loaf pan. In a large bowl, combine flours, brown sugar, baking powder, salt and garlic powder. Whisk to combine. Slowly add beer to dry ingredients and stir lightly until just combined and all ingredients are completely moistened. Place in loaf pan and pour melted butter over the top. Place in the oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.