Smoky Corn Chowder

Yum. Another good one for the winter. And definitely serve it with bread.

Smoky Corn Chowder
Courtesy of Real Simple



8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika (if you can't find it in your grocery store, you can use substitute with 1/4 teaspoon paprika and 1/4 teaspoon ground cumin)
1/4 teaspoon crushed red pepper
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and black pepper
4 scallions, thinly sliced on the diagonal
1 baguete, sliced and toasted (optional)

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and cook, 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 and stir in ½ teaspoon each salt and pepper.

Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if using.