Smokey Corn Chowder

Serves 4

8 ounces sliced bacon, in 1/2 inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups chicken broth
1 cup half-and-half
4 green onions, chopped
Salt and pepper to taste

In medium Dutch oven; fry bacon until crisp, remove and drain on paper towels, reserve.
Remove all but 2 tablespoons of bacon drippings and return Dutch oven to medium heat.
Add onion and sauté until soft, add garlic, paprika, and red pepper flakes, cook 2 minutes stirring often. Add corn, broth, and half-and–half, bring to boil.
Reduce heat and simmer 15 minutes.
Transfer half the soup to blender and puree until smooth.
Careful when blending hot mixtures, hold the lid down tight.
Return pureed soup to Dutch oven, stir to combine, add salt and pepper.
Ladle into serving bowls and top with the chopped green onion and reserved bacon.

Hint: A few ounces of lump crab or chopped shrimp can be added to lend a hearty seafood flavor.