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, 5-7 minutes.
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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, and add 1/2
tsp salt and 1/2 tsp pepper, and stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.
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