I have to give credit to my good friend Natalie for this recipe. She found it in Real Simple magazine and introduced it to Phil and I. It is now one of our favorite soups!
8oz. Sliced Bacon, cut into ½ in pieces
1 Lg. Sweet Onion, chopped
2 cloves Garlic (I have never used this part bc I never have cloves of garlic)
½ tsp. smoked paprika (I use the plain old kind that is in my spice rack)
¼ tsp. crushed red pepper flakes
2 – 10oz packages frozen corn
3 Cups low sodium Chicken or Vegtable Broth
1 Cup Half and Half (I used Whole Milk Last time)
Kosher Salt and Pepper
- Cook the bacon over medium heat, about 8 minutes. Transfer to a paper towel lined plate
- Spoon off and discard all but 2 TBS of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5-7 minutes.
- Add the garlic, paprika, and red pepper flakes 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 of the soup into the blender and puree until smooth
- Return to the pot and add ½ tsp. salt and ½ tsp. pepper and stir to combine
- Divide the soup among individual bowls and top with bacon
This recipe freezes GREAT. It makes 4-6 servings. For more great recipes visit Grocery Cart Challenge Recipe Swap Fridays!