Smoky Corn Chowder

Ingredients

•             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

•             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)

Directions

1.            Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.

2.            Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

3.            Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.

4.            Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

5.            Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.

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