Ingredients:

  • oz thick-cut bacon, diced
  • large yellow onion, diced small
  • medium celery stalks, diced small
  • lbs Russet potatoes, peeled and cut into 1/2-inch dice
  • sprigs fresh thyme
  • Tbsp all-purpose flour
  • cups low sodium chicken or vegetable stock
  • cups fresh or frozen corn kernels (reserve 1 cup)
  • cup heavy cream or half-and-half
  • /2 cup whole milk
  • Tbsp unsalted butter
  • Salt and freshly ground black pepper to taste
  • Tbsp fresh chives, chopped (for garnish)
  • Smoked paprika (for garnish)

Instructions:

  1. Render Bacon: Cook diced bacon in a large, heavy-bottomed Dutch oven or stockpot over medium heat until crisp. Remove bacon with a slotted spoon, setting it aside for garnish, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the diced onion and celery to the bacon fat. Sauté gently (sweat them) until softened and translucent—about 6–8 minutes. Do not brown.
  3. Develop the Roux: Sprinkle the flour over the cooked vegetables. Stir constantly for 1 minute to cook out the raw flour taste, forming a roux.
  4. Deglaze & Simmer: Slowly whisk in the stock, a little at a time, ensuring no lumps form. Add the diced potatoes and the whole thyme sprigs. Bring to a gentle simmer.
  5. Cook Potatoes: Simmer, partially covered, until potatoes are tender when pierced with a fork (about 15–20 minutes).
  6. Incorporate Corn: Add 3 cups of the corn kernels to the pot. Continue simmering for 5 minutes until the corn is cooked through.
  7. Achieve Texture: Remove and discard the thyme stems. Use an immersion blender, or carefully transfer half the soup to a regular blender, and blend until about 50-70% smooth. You want texture remaining.
  8. Finish Creaminess: Stir in the heavy cream, milk, and the remaining reserved 1 cup of fresh corn kernels. Heat through gently; do not allow the mixture to boil once the cream is added.
  9. Final Seasoning: Stir in the 2 tablespoons of butter until melted. Taste aggressively and adjust salt and freshly ground black pepper as needed.
  10. Serve: Ladle the chowder into bowls. Top generously with the reserved crispy bacon, a sprinkle of fresh chives, and a light dusting of smoked paprika.