Smoky Corn Chowder

8 oz sliced bacon, cut into 1/2 in. pieces
1 lg sweet onion,chopped
2 cloves garlic, finely chopped
1/2 smoked paprika
1/4 tsp crushed red pepper flakes
2 10 oz packages frozen corn
3 cups low-sodium chicken or veg broth
1 cup half-and-half
Kosher salt and pepper
4 scallions, trimmed and thinly sliced

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablesppons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. 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. Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with scallions and reserved bacon.

From Real Simple February 2008

Number of Servings: 6

Recipe submitted by SparkPeople user BBOOP59388.