Comforting chowder with sweet corn, potatoes, smoky bacon, and a smooth, creamy base.
# What You 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 - 0.5 teaspoon smoked paprika
11 - 0.25 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 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add the diced onion and celery to the pot. Cook for 3 to 4 minutes until softened and translucent.
03 - Stir in the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the diced potatoes, sweet corn, smoked paprika, and dried thyme. Stir thoroughly to evenly coat the vegetables with seasonings.
05 - Pour in the chicken stock. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 15 minutes, until potatoes are tender.
06 - Stir in the heavy cream and whole milk. Maintain a gentle simmer for an additional 5 minutes without allowing it to boil.
07 - Partially purée the soup using an immersion blender directly in the pot until desired consistency is achieved. Alternatively, transfer 2 cups of soup to a blender, purée, then return to the pot.
08 - Stir in half of the cooked bacon. Adjust seasoning with salt and freshly ground black pepper according to taste.
09 - Ladle into bowls and garnish with the remaining bacon and chopped chives or green onions.
