Smoky Corn Chowder

I've been saving this recipe from a Real Simple magazine for a couple of months now, and it's finally "cool" enough outside for me to start experimenting more with soups. This recipe wins one of the top spots on my soup lists, and I'll be making it one of my "staples" this winter. Aubrey loves it and says it would be good with some cornbread.



Ingredients:
8 ounces sliced bacon, cut into 1/2 inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half (I used fat free)
Kosher salt and pepper
4 scallions, trimmed and thinly sliced

Directions:
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 TBSP 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 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, add 1/2 tsp salt and 1/2 tsp pepper, and stir to combine.
Divide the soup among individual bowls and top with the scallions and reserved bacon.