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Cook bacon pieces over medium heat in a large heavy-bottomed pot or Dutch oven until crisp, about 6-8 minutes, or until bacon is crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and set aside.
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Reserve about 2 tablespoons of bacon grease in the pot and discard the rest.
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Add butter and melt it over medium heat.
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Add diced onion, stir and cook for about 3-4 minutes, or until softed. Add garlic and flour, stir and cook for about 1 minute, stirring often.
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Pour in the broth little by little, while whisking to combine it with the flour mixture.
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Increase heat to medium-high and add in the corn kernels, potatoes, dried herbs, smoked paprika, and salt and pepper. Stir and bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the potatoes are fork-tender. Make sure to stir the soup from time to time.
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Use an immersion blender to blend about half of the soup until smooth. Or transfer about 3 cups of the soup to a blender and blend until smooth. Add the mixture back into the pot and stir to combine.
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Add in half and half, reserved corn juice, some green onions, and about half of the bacon. Stir in and simmer for 5 minutes.
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Taste and adjust for salt and pepper.
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Serve sprinkled with green onions and remaining cooked bacon.