Smoky Corn Chowder

This soup comes together in about 45 minutes. Very good and hits the spot on a cold day.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 6 bowls of soup

Ingredients

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

Directions

1. Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
2. Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
3. Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.