Ingredients

The following ingredients have 5 Servings
  • 4-5 slices bacon (chopped)
  • 1/2 cup diced onion or leeks
  • 2 cloves garlic (finely minced)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 packages (10-ounces each) frozen corn
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions (white parts cut off and discarded and green parts thinly sliced)

Instruction

  • In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
  • Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
  • Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
  • Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
  • Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
  • Serve warm topped with green onions and bacon.