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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Real Simple Recipe Ingredients:
8 ounces sliced bacon, cut into 1/2-inch pieces |
1 large sweet onion, chopped |
2 garlic cloves, 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 broth or 3 cups vegetable broth |
1 cup half-and-half |
kosher salt and black pepper |
Directions:
1. 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.
2. 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.
3. 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 1/2 teaspoon each salt and pepper.
4. Divide the soup among bowls and top with the scallions and bacon.
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