Smoky Corn Chowder

Source: Mel's Kitchen Cafe

YIELD: SERVES 4-6

You can sub regular paprika for the smoked but you'll lose, well, the smoky flavor (and it's delicious, I'm telling you).

INGREDIENTS

• 4-5 slices bacon, chopped
• 1/2 cup diced onion or leeks
• 2 cloves garlic, finely minced
• 1/2 teaspoon smoked paprika (regular also good)
• 1/4 teaspoon crushed red pepper flakes
• 2 (10-ounce) packages frozen corn
• Potatoes (optional, but good)
• 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

DIRECTIONS

1. 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).
2. 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.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. 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.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.

**This has been "on deck" for me to try.  When Mom came to take care of us when Jules was born, she made it.  We loved it!  It has great flavor with a little kick.  Mom added cubed potatoes and used regular paprika since that's what we had on hand.