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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This soup comes together in about 45 minutes. Very good and hits the spot on a cold day. Ingredients:
8 ounces sliced bacon, cut into 1/2 inch pieces |
1 large sweet onion |
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 |
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 TBSP of the dripping and return the pot to medium heat.
2. Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
3. Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.
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