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Beer Caramelized Leeks, Corn and Bacon Soup

5 from 1 vote
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 6 strips thick cut bacon chopped
  • 1 tablespoon olive oil
  • 6 cleaned and trimmed leeks white and light green parts only, sliced
  • 1/3 cup pilsner pale ale, or wheat beer
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 large about ¾ of a lbs russet potato, peeled and cubed
  • 1/3 cup heavy cream
  • 1 cup fire roasted corn divided
  • 2 tablespoons chopped chives

Instructions
 

  • Add the bacon to a large pot over medium heat. Cook until the bacon has crisped, remove with a slotted spoon, set aside (cooking at medium heat rather than high heat will allow the bacon to crisp better and render more fat, high heat will burn the meat before the fat has rendered).
  • Add the olive oil and leeks, cooking over medium heat until starting to caramelize, about 15 minutes.
  • Add the beer, scraping to deglaze the pan.
  • Add the broth, salt, pepper, garlic powder, paprika, chili powder, and potatoes. Simmer until potatoes are cooked through, about 15 minutes.
  • Remove from heat, stir in the cream and allow to cool slightly.
  • Add to a blender (or use and immersion blender) along with half the bacon, and ½ cup corn. Blend until smooth.
  • Return to the pan along with the remaining corn, simmer until warmed. Ladle into bowls, top with remaining bacon and chopped chives.