Ingredients:

  • 6 oz (170g) Thick-cut Bacon or pancetta, diced
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 5 lbs (680g) Russet Potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups Fresh or Frozen Corn Kernels
  • 3 Tbsp (25g) All-Purpose Flour
  • 3 Tbsp (42g) Unsalted Butter
  • 4 cups (950ml) Vegetable or Chicken Broth (low sodium)
  • 1 cup (240ml) Whole Milk
  • 1/2 cup (120ml) Heavy Cream (35% fat)
  • 1 tsp Fresh Thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp Smoked Paprika
  • Kosher Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Render the Bacon: Heat the Dutch oven over medium heat. Add diced bacon and cook slowly until crisp and the fat is fully rendered. Remove crispy bacon bits with a slotted spoon, setting aside for garnish. Leave 2 tablespoons of bacon fat in the pot.
  2. Build the Mirepoix: Add the diced onion and celery to the pot with the bacon fat. Sauté gently until softened and translucent (about 6-8 minutes). Do not brown them.
  3. Create the Roux: Push the vegetables to one side of the pot. Add the butter to the cleared space. Once melted, sprinkle the flour over the butter and stir continuously for 1 minute to cook out the raw flour taste. Stir the vegetables into the roux.
  4. Deglaze and Simmer: Gradually whisk in the broth, ensuring no lumps remain. Add the diced potatoes, thyme, and smoked paprika. Bring the mixture to a gentle boil, then reduce heat, cover loosely, and simmer until the potatoes are fork-tender (about 15–20 minutes).
  5. Add the Corn: Stir in the corn kernels. Simmer for an additional 5 minutes until the corn is heated through and slightly softened.
  6. Finish the Creaminess: Remove the pot from the heat. Stir in the whole milk and heavy cream. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings.
  7. Optional Thickening/Texture Adjustment: For an even creamier texture, use an immersion blender to blend about 1/3 of the soup directly in the pot, leaving plenty of texture behind.
  8. Serve: Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon bits.