# 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 (use gluten-free if required)
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish
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 bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons of bacon fat in the pot.
02 - Add diced onion and celery to the pot. Cook, stirring occasionally, for 3 to 4 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add diced potatoes, sweet corn kernels, smoked paprika, and dried thyme. Stir to evenly coat the vegetables with the seasonings.
05 - Pour in chicken stock and bring the mixture to a boil. Reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
06 - Stir in heavy cream and whole milk. Continue to simmer gently for 5 minutes without boiling.
07 - Use an immersion blender to partially puree the soup directly in the pot to achieve the desired consistency. Alternatively, transfer 2 cups of soup to a blender, puree, and return to the pot.
08 - Stir in half of the cooked bacon. Season with salt and freshly ground black pepper to taste.
09 - Ladle the chowder into bowls and garnish with the remaining bacon and chopped fresh chives or green onions.
