• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes(or to taste)
• 2(10ounce)packages frozen corn
• 3 cups chicken broth or vegetable broth
• 1 cup half-and-half
• kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Directions
Cook bacon in large saucepan or dutch oven over medium heat until crisp, about 8 minutes, and transfer to paper towels to drain. Discard all but 2 Tbs of drippings and return pot to medium heat. Cook the onion, stirring occasionally until soft, 5-7 minutes. Add garlic, paprika and red pepper flakes and cook, stirring, 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 of the soup to a blender or food processor and puree until smooth. Return to pot, season with salt and pepper and stir to combine. Serve in bowls topped with bacon and scallions.