Smoky Bacon and Corn Chowder

From Real Simple magazine.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 8  ounces  sliced bacon, cut into 1/2-inch pieces
• 1  large sweet onion, chopped
• 2  garlic cloves, minced
• 1⁄2 teaspoon  smoked paprika
• 1⁄4 teaspoon crushed red pepper flakes (or to taste)
• 2 (10 ounce) packages frozen corn
• 3  cups chicken broth or 3  cups vegetable broth
• 1  cup half-and-half
•  kosher  salt and pepper
• 4  scallions, trimmed and thinly sliced

Directions

1. Cook bacon in large saucepan or dutch oven over medium heat until crisp, about 8 minutes, and transfer to paper towels to drain.
2. Discard all but 2 Tbs of drippings and return pot to medium heat.
3. Cook the onion, stirring occasionally until soft, 5-7 minutes.
4. Add garlic, paprika and red pepper flakes and cook, stirring, 2 minutes.
5. Stir in the corn, broth and half-and-half and bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. Transfer half of the soup to a blender or food processor and puree until smooth.
8. Return to pot, season with salt and pepper and stir to combine.
9. Serve in bowls topped with bacon and scallions.