Ingredients:

  • 6 slices (120 g) thick-cut Smoked Bacon, diced into lardons
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 medium (150 g) Yellow Onion, finely diced
  • 2 medium (80 g) Celery Stalks, finely diced
  • 1/4 cup (30 g) All-Purpose Flour
  • 2 medium (450 g) Russet Potatoes, peeled and 1/2-inch diced
  • 4 cups (950 ml) low-sodium Chicken or Vegetable Stock
  • 2 cups (300 g) Frozen Sweet Corn, thawed and drained
  • 5 cups (350 ml) Whole Milk or Half-and-Half
  • 1 tsp Kosher Salt, or to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 5 cups (175 g) freshly grated Sharp Cheddar Cheese
  • 1 Tbsp Fresh Chives or Parsley, finely chopped, for garnish

Instructions:

  1. Render the Bacon: Place the diced bacon in a Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 6–8 minutes).
  2. Remove Bacon: Use a slotted spoon to transfer the crispy bacon lardons to a paper towel-lined plate. Leave 2–3 tablespoons of rendered fat in the pot.
  3. Sauté Aromatics: Add the 2 tablespoons of butter (if needed) to the bacon fat. Add the diced onion and celery. Sauté for 5–7 minutes until the vegetables are softened and translucent.
  4. Create the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1–2 minutes. This cooks out the raw flour taste.
  5. Add Liquid: Gradually whisk in the chicken stock until no lumps remain and the mixture is smooth.
  6. Add Potatoes: Add the diced potatoes, salt, and pepper. Bring the chowder to a gentle simmer, then reduce heat to low, cover slightly, and cook for 10–12 minutes, or until the potatoes are fork-tender.
  7. Thicken (Optional): Once potatoes are tender, remove about 1/4 of the mixture (liquid and potatoes) and purée it with an immersion blender, or mash the potatoes lightly against the side of the pot to add natural thickness.
  8. Add Dairy and Corn: Stir in the thawed sweet corn and the whole milk/half-and-half. Heat the chowder gently until it is steaming but do not allow it to boil after the milk is added.
  9. Incorporate Cheese: Remove the pot from the heat source completely. Wait 2 minutes for the bubbling to subside. Stirring constantly, add the grated cheddar cheese, a handful at a time, until it is fully melted and incorporated. (Adding cheese off the heat prevents clumping and splitting).
  10. Serve: Taste and adjust seasonings. Ladle the chowder into bowls, and garnish generously with the crispy bacon lardons and fresh chives.