Ingredients:

  • 4 slices bacon, diced
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 4 cups fresh corn kernels (or frozen, thawed)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Cook diced bacon in a Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat.
  2. Add onion, celery, and carrots to the pot with the bacon fat. Sauté until softened, about 5-7 minutes. Add garlic, thyme, smoked paprika, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Add chicken broth, diced potatoes, and bay leaf to the pot. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
  4. Stir in the fresh corn kernels. Simmer for another 5 minutes, or until the corn is just cooked through.
  5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in 1/2 cup of warm chowder from the pot into the roux until smooth, then pour the mixture into the chowder pot.
  6. For a smoother corn chowder soup, use an immersion blender to partially blend the soup. Leave some chunks for texture.
  7. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste. Heat through gently, but do not boil.
  8. Ladle the chowder into bowls. Garnish with fresh parsley and a drizzle of hot sauce (if desired).