Smoky Corn Chowder

Directions

1. 1
   1. Cook the bacon in a large saucepan (or Dutch oven) over medium heat until crisp (6-8 minutes)
2. 2
   2. Transfer to a paper tower-lined plate
3. 3
   3. Spoon off and discard all but 2 tablespoons of the drippings and return the pan to medium heat
4. 4
   4. Add the onion & cook (stirring occasionally, until soft); 5-7 minutes.
5. 5
   5. Add the Garlic, paprika, and red pepper. COOK - stirring for 2 minutes.
6. 6
   6. Stir in the corn, broth and half&half and bring to a BOIL.
7. 7
   7. Reduce heat & simmer for 15 minutes.
8. 8
   8. Transfer half the soup to a blender & puree until smooth
9. 9
   9. Return to the pot and stir in the 1/2 teaspoon each salt & pepper
10. 10
    10. Divide the soup among bowls & top with the scallions & bacon.
11. 11
    11. Serve with bread (if using)