Smoky Corn Chowder

Ingredients

• 8 ounces bacon sliced cut into 1/2-inch pieces
• 20 ounce regular corn frozen
• 2 cloves garlic finely chopped
• 1 cup half-and-half 
• 6 servings kosher salt and pepper 
• 0.3 teaspoon pepper flakes red crushed
• 4  scallions trimmed thinly sliced
• 0.5 teaspoon paprika smoked
• 1 large onion sweet chopped
• 3 cups vegetable broth low-sodium

Equipment

• bowl
• paper towels
• sauce pan
• pot
• blender
• dutch oven

Directions

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