Smoky Corn Chowder

• 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)

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

bacon, sweet onion, garlic, paprika, red pepper, packages, chicken, kosher salt

Taken from www.epicurious.com/recipes/member/views/smoky-corn-chowder-52892081 (may not work)