8 oz Sliced bacon, cut into 1/2-inch pieces 1 Large leek, chopped 2 Cloves garlic, chopped 2 garlic cloves 1/2 tsp Smoked paprika (sweet or hot) 1/2 tsp Cayenne pepper 15 oz Frozen corn 3 cups Low-sodium chicken broth 1/2 cup Half-and-half 1/2 cup Skim (nonfat) milk Kosher salt Fresh black pepper 4 Scallions
Ingredients
In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving the bacon drippings in the pot. Sauté leeks and garlic in bacon drippings until soft and fragrant, about 5 minutes.
Step 1
Add smoked paprika and frozen corn, cook for an additional 2-3 minutes.
Step 2
Pour in chicken broth, bring to a boil, and simmer for 15 minutes. Blend half of the soup until smooth
Step 3
Return the blended soup to the pot, add milk and half-and-half, and season with salt and pepper. Simmer for 5-10 minutes
Step 4