Hands-On Time
20 Mins
Total Time
40 Mins
Yield
Serves 6
Con Poulos

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes.

Step 4

Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 5

Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper.

Step 6

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

Ratings & Reviews

/5
Reviews
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