Smoky Corn Chowder

By leejaywv

Ingredients

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

Details

Servings 4

Preparation

Step 1

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 min. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 Tbsp of the dippings and return the pot to medium heat. Cook the onion, stirring occasionally, 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 half 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 among individual bowls and top with the scallions and reserved bacon.