Ingredients:

  • 120 g (4 oz) Smoked Streaky Bacon, diced small
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 Medium Yellow Onion, finely diced
  • 2 Sticks Celery, finely diced
  • 3 Cloves Garlic, minced
  • 1/4 Cup (30 g) All-Purpose Flour
  • 4 Cups (950 ml) Chicken Stock (low sodium) or Vegetable Stock
  • 450 g (1 lb) Yukon Gold Potatoes, peeled and diced into 1 cm (1/2 inch) cubes
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1/2 tsp Sea Salt (divided)
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 Cups (450 g) Fresh or Frozen Sweet Corn Kernels
  • 1 Cup (240 ml) Whole Milk
  • 1/2 Cup (120 ml) Heavy Cream
  • 2 Tbsp Fresh Chives, finely chopped
  • A pinch of Smoked Paprika (optional)

Instructions:

  1. Render the Bacon: In a Dutch oven, cook the diced bacon over medium heat until crisp and golden. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel (reserve the rendered fat/drippings).
  2. Sauté the Aromatics: Add the butter to the bacon drippings. Reduce the heat slightly. Add the diced onion and celery. Cook gently for 5–7 minutes until softened and translucent, scraping up any delicious brown bits from the bottom of the pot.
  3. Add Garlic: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This is crucial for cooking out the raw flour taste.
  5. Deglaze and Thicken: Slowly whisk in the cold chicken stock, ensuring no lumps form. Once smooth, add the diced potatoes and the bay leaf.
  6. Simmer: Bring the chowder to a gentle simmer. Season with the initial 1/2 tsp of salt and pepper. Cover partially and cook for 15–20 minutes, or until the potatoes are fork-tender.
  7. Add the Corn: Stir in the corn kernels. Simmer for just 5 minutes until the corn is tender-crisp.
  8. Introduce Dairy: Reduce the heat to low. Stir in the whole milk and the heavy cream. Heat gently until the chowder is steaming hot but do not allow it to boil once the cream is added.
  9. Adjust Texture (Optional Blend): For a thicker, smoother chowder, remove the bay leaf and use an immersion blender to pulse 3 or 4 times, blending about 1/4 of the soup.
  10. Final Seasoning: Taste and adjust the salt, pepper, and thyme as necessary.
  11. Ladle and Garnish: Ladle the hot chowder into bowls. Garnish generously with the reserved crisp bacon pieces, fresh chives, and a light dusting of smoked paprika if using.