Smoky Corn Chowder

By á-2813

Ingredients

• 8oz. sliced bacon, cut into 1/2in pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 2 10oz packages frozen corn
• 3 C low sodium chicken or vege broth
• 1 C half-and-half
• kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Preparation

Step 1

Cook the bacon in a large saucepan or dutch oven over med heat until crisp, about 8 min. Transfer to a paper towel, lined plate. Spoon off and discard all but 2 Tbs of the drippings and return the pot to med heat. Cook the onion, stirring occas. until soft, 5-7 min. Add the garlic, paprika, and red pepper and cook. Stirring for 2 min. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 min. Transfer 1/2 the soup to a blender and puree until smooth. Return to the pot, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup amoung individual bowls and top with the scallions and reserved bacon.