Corn Chowder

• 4 oz. sliced bacon
• 2 tablespoons olive oil
• 1 onion, chopped
• Kosher salt
• Black pepper
• 2 cloves garlic, finely chopped
• 1/2 lb. Yukon gold potatoes, cut into 1/2-in. pieces
• 1 16-oz. package frozen corn
• 4 cups low-sodium chicken broth
• 1 cup half-and-half
• Thinly sliced scallions, chopped
• Fresh flat-leaf parsley and crushed red pepper flakes, for serving

1. *Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
2. *Wipe out the saucepan and heat the oil over medium heat. Add the onion, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cook for 2 minutes.
3. *Add the potatoes, corn, chicken broth and half-and-half and bring to a boil. Reduce heat and simmer until the potatoes anre just tender, 12 to 15 minutes.
4. *Transfer half of the soup to a blender and puree until smooth. Return to the pot and stir in 1/4 tsp each salt and pepper. Spoon into bowls and top with the bacon, scallions, parsley and crushed red pepper, if desired.

bacon, olive oil, onion, kosher salt, black pepper, garlic, gold potatoes, corn, lowsodium, scallions, parsley

Taken from www.epicurious.com/recipes/member/views/corn-chowder-52077411 (may not work)