PG-tested

When the weather starts to cool, soup for dinner is a natural. Paprika gives this easy corn chowder a slightly smoky flavor, while crushed red pepper infuses it with heat. A garnish of thinly sliced scallion adds crunch. Serve with a toasted baguette and tossed green salad.

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and black pepper
• 4 scallions, thinly sliced on the diagonal
• 1 baguette, sliced and toasted (optional)

Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return pan to medium heat. Add onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add garlic, paprika and red pepper and cook, stirring, for 2 minutes.

Stir in 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 1/2 teaspoon each salt and pepper.

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

Serves 6.

-- "Real Simple Best Recipes: Easy, Delicious Meals" ($27.95, Time, Inc.)

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