Rating: 4 stars
238 Ratings
  • 5 star values: 97
  • 4 star values: 70
  • 3 star values: 44
  • 2 star values: 16
  • 1 star values: 11


Credit: Con Poulos

Recipe Summary

20 mins
40 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.

  • Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

  • 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 stir in ½ teaspoon each salt and pepper.

  • Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired.

Nutrition Facts

359 calories; calories from fat 58%; fat 23g; saturated fat 9g; cholesterol 41mg; sodium 597mg; protein 10g; carbohydrates 32g; fiber 6g; sugars 20g.