Potato Corn Chowder

Ingredients

• 5 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 stalks celery, small-diced
• 1 medium onion, small-diced
• 5 cloves garlic, minced
• 2 teaspoons fresh thyme leaves (roughly chopped)
• 1/8 teaspoon smoked paprika (optional)
• 1/4 cup all-purpose flour
• 5 cups chicken broth (plus more as needed)
• 3 medium red potatoes (skin-on and cut into small cubes)
• 1 (14 ounce) can sweet corn kernels (drained)
• 3/4 cup heavy cream or half-and-half (plus more to taste)
• Salt and pepper to taste
• Shredded cheese for garnish
• Parsley or scallions for garnish

Instructions

1. 1

   In a large 6-quart Dutch oven, cook the diced bacon over medium heat until crispy. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Then chop into smaller pieces and set aside.

2. 2

   Remove some of the bacon fat from the pot (leave only about 2 tablespoons). Over medium heat, melt the butter and then sauté the celery and onions until softened, about 6-8 minutes.

3. 3

   Then, add the minced garlic, thyme, and paprika, and sauté for another 2 minutes until fragrant.

4. 4

   Add the flour and stir to coat the vegetables for about 1 minute. Gradually add the chicken broth, stirring to dissolve the flour and scraping any brown bits. Bring back to a simmer - the broth will thicken as it heats up.

5. 5

   Add the diced potatoes and bring back to a simmer. If the broth seems too thick, add some more broth as needed. Cover with the lid, and simmer for 20 minutes until the potatoes are tender.

6. 6

   Then, add the corn and simmer for another 5 minutes. Stir in the heavy cream or half-and-half to taste. Season with salt and pepper to taste. Finally, add the chopped bacon into the soup, leaving some for garnish.

7. 7

   To serve, garnish with shredded cheese, the chopped bacon, and parsley. Enjoy!