Smoky Corn Chowder Soup

Another recipe straight from the Melskitchencafe site.   Nothing needs to be changed or altered, it is just that good.

INGREDIENTS

•  4-5 slices bacon, chopped 
•  1/2 cup diced onion or leeks 
•  2 cloves garlic, finely minced 
•  1/2 teaspoon smoked paprika 
•  1/4 teaspoon crushed red pepper flakes 
•  2 (10-ounce) packages frozen corn 
•  3 cups low-sodium chicken or vegetable broth 
•  1 cup milk 
•  1/2 teaspoon salt 
•  1/2 teaspoon pepper 
•  4 green onions, white parts cut off and discarded and green parts thinly sliced 

INSTRUCTIONS

1. In a 4 or 5-quart saucepan, cook the chopped bacon over medium heat until golden and crisp. Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons).
2. Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes.
3. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
4. Transfer half of the soup to a blender (very carefully - don't overfill the blender since hot liquids will expand while blending!) and puree until mostly smooth.
5. Return the blended soup to the pot and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste and add more if needed.
6. Serve warm topped with green onions and bacon.

NOTES

You can sub regular paprika for the smoked but you'll lose, well, the smoky flavor (and it's delicious, I'm telling you).