Smoky Bacon and Corn Chowder

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 garlic cloves, minced
• 12 teaspoon smoked paprika
• 14 teaspoon crushed red pepper flakes (or to taste)
• 2 (10 ounce) packages frozen corn
• 3 cups chicken broth or 3 cups vegetable broth
• 1 cup half-and-half
• kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

1. Cook bacon in large saucepan or dutch oven over medium heat until crisp, about 8 minutes, and transfer to paper towels to drain.
2. Discard all but 2 Tbs of drippings and return pot to medium heat.
3. Cook the onion, stirring occasionally until soft, 5-7 minutes.
4. Add garlic, paprika and red pepper flakes and cook, stirring, 2 minutes.
5. Stir in the corn, broth and half-and-half and bring to a boil.
6. Reduce heat and simmer for 15 minutes.
7. Transfer half of the soup to a blender or food processor and puree until smooth.
8. Return to pot, season with salt and pepper and stir to combine.
9. Serve in bowls topped with bacon and scallions.

bacon, sweet onion, garlic, paprika, red pepper, corn, chicken broth, kosher salt, scallions

Taken from www.food.com/recipe/smoky-bacon-and-corn-chowder-288159 (may not work)