Ingredients:

  • 4 strips Thick-cut bacon, diced (approx. 115g)
  • 1 large Yellow onion, finely diced (approx. 200g)
  • 2 stalks Celery, sliced (approx. 100g)
  • 3 cloves Garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (approx. 900g)
  • 4 cups Low-sodium chicken broth (950ml)
  • 2 tbsp All-purpose flour (15g)
  • 1 tsp Dried thyme
  • 1 tsp Smoked paprika
  • 3 cups Corn kernels, fresh or frozen (approx. 450g)
  • 1.5 cups Heavy cream (350ml)
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Fresh chives, chopped for garnish

Instructions:

  1. Place the diced bacon in a cold Dutch oven or heavy-bottomed stockpot and turn the heat to medium. Cook until the bacon is mahogany-colored and crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
  2. Add the diced onion and sliced celery to the bacon fat. Sauté for 5–6 minutes until the onions are translucent and soft. Stir in the minced garlic and flour, cooking for 1 minute to remove the raw flour taste without browning.
  3. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Add the cubed Yukon Gold potatoes, dried thyme, smoked paprika, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes until the potatoes are fork-tender. Use a potato masher or the back of a wooden spoon to crush approximately 1/4 of the potatoes against the side of the pot to naturally thicken the base.
  5. Stir in the corn kernels and heavy cream. Simmer uncovered for an additional 5–8 minutes to allow the flavors to meld and the corn to reach a perfect snap.
  6. Ladle the chowder into bowls and garnish with the reserved crispy bacon bits and fresh chives before serving.