Smoky Corn Chowder with Bacon

Smoky Corn Chowder with Bacon

10 slices bacon, cut into 1/2-inch pieces
1 large Vidalia onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 - 10 oz. packages frozen sweet corn
3 cups chicken stock
1 cup half and half
4 scallions, thinly sliced
Kosher salt and ground white pepper

In a Dutch Oven, cook the bacon over medium heat until crisp. Transfer to a paper towel lined plate. Pour out the drippings reserving 2 tablespoons and return the pot to medium heat. Cook the onions in the reserved drippings, stirring occasionally, until soft. Add the garlic, paprika and crushed red pepper and cook, stirring for 2 minutes. Stir in corn, broth and half and half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return the the pot and add 1/2 teaspoon each of the salt and pepper. Stir to combine. Pour soup into bowls and top with the bacon and scallions.