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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 flakes |
2 10-ounce packages frozen corn |
3 cups low-sodium chicken or vegetable broth |
1 cup half-and-half |
kosher salt and pepper |
4 scallions, trimmed and thinly sliced |
Directions:
1. 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 tablespoons 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 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.
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