Paprika Corn Soup

In search for a summer soup that would be filling, with lots of veggies, and good hot or just a bit warm, I came across multiple recipes using corn. I liked cream corn soup as a kid, but I'll admit that the price of fresh corn in the city was too expensive and that frozen corn just isn't the same. In a soup though, I would be able to use frozen without compromising too much, since I could beef up the flavor with other ingredients.

Paprika Corn Soup
Serves 6

1 large onion
1 large carrot
3 stalks celery
2 tomatoes
1 jalapeno (flesh, no ribs or seeds)
1 can of beer
5 cloves garlic
1 bay leaf
1/2 teaspoon cumin
32 oz bag of frozen corn
2 teaspoons paprika
1 tablespoon salt

1. Heat a medium pot with 8 cups of water. Set to boil. 
2. Rough chop the onion, carrot, celery, tomatoes, jalapeno, and garlic. Heat a large stock pot with a tablespoon of olive oil and saute until tender.
3. Add the bay leaf and beer. Saute until alcohol evaporates (10 minutes).
4. Add the boiling water and simmer for about 30 minutes.
5. Add the cumin, paprika, and 30 oz of frozen corn (reserve some to finish the dish). Bring back to a simmer.
6. Pull out the bay leaf and discard. Fire up the immersion blender.
7. Add the reserved corn, add salt to taste, and serve. 
8. If you want the soup to be a little richer, add a teaspoon more of olive oil or a dollop of sour cream.