Ingredients

Bacon (sliced) - 8 Ounces (cut into 1/2 in. pieces)

Sweet Onion - 1 (Large;chopped)

Garlic - 2 Cloves (finally chopped)

Smoked Paprika - 1/2 Teaspoon

Crushed Red Pepper - 1/4 Teaspoon

Frozen Corn - 2, 10 ounce packages

Chicken/Veg. Broth - 3 cups (low sodium)

Kosher Salt & Black Pepper - 1 Cup half & half

Scallions - 4 (thinly sliced; diagonally)

Baguette - 1 (sliced & toasted)

Preparation

  1. Cook the bacon in a large saucepan (or Dutch oven) over medium heat until crisp (6-8 minutes)
  2. Transfer to a paper tower-lined plate
  3. Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat
  4. Add the onion & cook (stirring occasionally, until soft); 5-7 minutes.
  5. Add the Garlic, paprika, and red pepper. COOK - stirring for 2 minutes.
  6. Stir in the corn, broth and half½ and bring to a BOIL.
  7. Reduce heat & simmer for 15 minutes.
  8. Transfer half the soup to a blender & puree until smooth
  9. Return to the pot and stir in the 1/2 teaspoon each salt & pepper
  10. Divide the soup among bowls & top with the scallions & bacon.
  11. Serve with bread (if using)