Ingredients:

  • 4 slices thick-cut bacon, diced (about 115g)
  • 1 medium yellow onion, diced (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 2 medium russet potatoes, peeled and diced (about 400g)
  • 4 cups chicken broth (950ml)
  • 2 cups water (475ml)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon smoked paprika (1g)
  • Salt and freshly ground black pepper to taste
  • 4 cups fresh corn kernels (from about 4-5 ears of corn, or 400g frozen)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons all-purpose flour (16g)
  • Fresh chives, chopped (optional)
  • Crumbled bacon (optional)
  • A drizzle of hot sauce (like Frank's RedHot) (optional)

Instructions:

  1. Cook diced bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon fat in the pot. Set bacon aside.
  2. Add diced onion to the pot with the reserved bacon fat and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Add diced potatoes, chicken broth, water, thyme, and smoked paprika to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Add fresh (or frozen) corn kernels to the pot. Simmer for another 5 minutes, until corn is heated through.
  5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
  6. Slowly whisk the roux into the simmering chowder, stirring constantly to prevent lumps. Simmer for another 2-3 minutes, until the chowder thickens slightly.
  7. Stir in heavy cream. Heat through gently, being careful not to boil.
  8. Taste and adjust seasoning as needed. Stir in most of the reserved bacon (save some for garnish).
  9. Ladle the creamy corn chowder into bowls. Garnish with remaining crumbled bacon and chopped chives. Add a drizzle of hot sauce, if desired.