Corn Chowder

In a large heavy-bottomed pot, cook diced bacon over medium heat for 4-5 minutes until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. Add diced onion and celery to the bacon fat and cook for 3-4 minutes until softened and fragrant. The bacon fat adds incredible flavor to the vegetable base.

Add cubed potatoes, corn kernels, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender when pierced with a fork. In a small bowl, whisk flour with a few tablespoons of the hot broth to create a slurry, then stir it back into the soup to help thicken.

Remove about 1 cup of the soup (mostly vegetables) and blend until smooth, then return to the pot for thickness. Reduce heat to low and slowly stir in heavy cream and milk. Add the reserved bacon, salt, pepper, and paprika. Simmer gently for 3-5 minutes until heated through and slightly thickened. Remove bay leaf, taste and adjust seasoning. Ladle into bowls and garnish with chopped green onions and fresh parsley.