Smoky Corn Chowder

Soups, stews
8 slices of bacon cut in 1/2-inch pieces
3 tablespoons bacon grease
1 large Vidalia onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon dry cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
3 cups chicken broth
2 10-ounce bags frozen yellow corn (or equivalent cut from the cob)
1 cup heavy cream
4 scallions, sliced thinly
Cook bacon until just crisp, drain on paper towel, and reserve 3 tablespoons bacon grease. In a large pan, cook onions in bacon grease until tender (6–8 minutes). Add garlic, cumin, paprika and red pepper and cook for additional 2 minutes. Stir in broth, corn and heavy cream. Bring to a boil, reduce heat and simmer for 15 minutes. Cool slightly. Carefully pour half the soup mixture into a blender and puree, then return to pan, reheating and stirring with original mixture. Once thoroughly heated, serve in bowls with chopped bacon and scallions as garnish.