Hearty blend of corn, potatoes, smoky bacon and cream for a warm, satisfying dish.
# What You'll Need:
→ Meats
01 - 6 slices bacon, chopped
→ Vegetables
02 - 2 cups sweet corn kernels (fresh, frozen, or canned and drained)
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 1 medium yellow onion, diced
05 - 1 celery stalk, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 3 cups chicken stock (gluten-free if needed)
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - 2 tablespoons chopped fresh chives or green onions
# Directions:
01 - Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and reserve 2 tablespoons of bacon fat in the pot.
02 - Add diced onion and celery to the pot and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, corn, smoked paprika, and dried thyme. Stir to evenly coat the vegetables with the spices.
05 - Pour in chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
06 - Stir in heavy cream and whole milk. Simmer gently for 5 minutes without boiling.
07 - Use an immersion blender to partially puree soup in the pot until desired consistency is reached. Alternatively, blend 2 cups separately and return to pot.
08 - Stir half of the cooked bacon into the soup. Adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle chowder into bowls and garnish with remaining bacon and chopped chives or green onions.
