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Smoky Corn Chowder

by Caren McSherry
Chowder takes on a brand new personality with the addition of paprika. This is not just any paprika, but a smoked spanish variety that transforms ordinary recipes into celebration foods. This method of smoking has been used in Spain for hundreds of years; by dry smoking the peppers the paprika assumes a flavour like no other.


  • 10 slices pancetta, diced
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 large leek, white part only, sliced
  • 2 tsp. smoked spanish paprika
  • 6 cups chicken stock
  • 4 cobs BC corn, kernels removed
  • 1 large Idaho potato, peeled & diced
  • 1/2 cup chopped fresh parsley
  • 1 whole head roasted garlic
  • 1 cup cream or whole milk
  • 1/2 tsp. Piri piri sauce, or any hot sauce
  • 3 dashes Worcestershire sauce
  • Sea salt and fresh ground pepper to taste
  • snipped fresh chives for garnish


1. Place the pancetta in a large heavy pot and fry over medium low heat until crispy. Add the onion, celery and leek and cook until soft. Stir in the smoked paprika and cook for about 2 more minutes.
2. Add the chicken stock, corn kernels, potato and parsley. Squeeze the garlic cloves from their skins into the pot. Simmer for about 30 minutes. Add the cream, taking particular care not to boil the soup or it will curdle. Add the hot sauce, Worcestershire sauce, salt and pepper. Stir to combine, ensuring that at no time the mixture boils.
3. Ladle into soup bowls and garnish with the snipped chives.
Serves 6 to 8.
Copyright © Caren McSherry & Whitecap Books
Filed Under: Soup, Corn, Chowder, Winter
Smoky Corn Chowder

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