Smoky Corn Chowder

I did not know that I had been spelling smoky wrong all these years, as apparently most Americans do!
Whatever, this is a hearty chowder and the smoked paprika gives this chowder, well a smoky flavor.
This recipe is slightly adapted from Real Simple magazine.

Smoky Corn Chowder

8 ounces apple wood bacon cut into 1/2 inch slices
1 large sweet onion, diced
2 cloves garlic, finely chopped
2 small yukon gold potatoes, diced
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2- 10 ounce packages of frozen corn
3 cups chicken stock
1 cup half and half
Kosher salt and pepper, 1/2 teaspoon each
4 green onions, chopped

In a large saucepan over medium heat, cook bacon abut 5-6 minutes. Remove bacon from pan and put on a plate lined with paper towel. Remove all fat from saucepan and return 2 Tablespoons of bacon fat.
Add onion to saucepan and cook until softened (about 5 minutes) add garlic, potatoes, smoked paprika, and red pepper flakes, stirring constantly.
Add corn, chicken stock, and half and half. Bring to a boil and reduce to a simmer for about 15 minutes.
Place half of soup in a blender to puree,  add salt and pepper.
Put the pureed soup back into saucepan and mix together, check seasonings.
Ladle into 6 individual bowls and garnish with reserved bacon and green onions.
Note: This soup freezes well.