# Components:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels (from approximately 4 ears corn or 21.2 oz)
02 - 2 medium Yukon Gold potatoes, peeled and diced (approximately 10.6 oz)
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
→ Meats
07 - 4 slices bacon, diced
→ Liquids
08 - 3 cups chicken or vegetable stock (gluten-free if required)
09 - 1 cup whole milk
10 - 1 cup heavy cream
→ Spices & Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
15 - 2 tablespoons chopped fresh chives or parsley
# Directions:
01 - In a large pot or Dutch oven over medium heat, cook diced bacon until crisp, about 5 to 7 minutes. Transfer bacon to a plate with a slotted spoon, reserving 2 tablespoons rendered fat in the pot.
02 - Add diced onion, celery, and carrot to pot. Sauté for 4 to 5 minutes until vegetables soften. Stir in minced garlic and cook for 1 additional minute.
03 - Add potatoes, corn, smoked paprika, thyme, and bay leaf. Season with salt and freshly ground black pepper.
04 - Pour in chicken or vegetable stock. Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
05 - Remove bay leaf. Stir in whole milk and heavy cream. Simmer gently for 5 minutes, avoiding boiling.
06 - For a thicker consistency, puree a portion using an immersion blender directly in the pot or blend 2 cups in a stand blender, then return puree to the pot.
07 - Taste and adjust seasoning. Ladle chowder into serving bowls and garnish with reserved bacon and chopped chives or parsley.
