Creamed Corn Chowder with Bacon

Instructions:

1. Sauté diced bacon in your Dutch oven over medium heat until golden brown and crisp. Use your slotted spoon to remove the bacon and set it aside, but leave all that rendered fat in the pot.
2. Add the butter to the bacon fat. Toss in the onion, celery, and red bell pepper. Sauté for 5–7 minutes until they are translucent and soft. Stir in the minced garlic and cook for just 60 seconds so it doesn't burn.
3. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes. Note: This cooks out the raw flour taste, which is a common mistake in home cooking.
4. Slowly pour in the chicken stock. Use your whisk to stir while pouring to keep it smooth. Add the cubed potatoes, dried thyme, and smoked paprika. Bring it to a gentle boil, then turn the heat to low, cover, and simmer for 15–20 minutes until the potatoes are fork tender.
5. Stir in the whole corn kernels and the canned creamed corn. Let it simmer for another 10 minutes. Note: This allows the flavors to merge and the creamed corn to thicken the broth.
6. Turn the heat down to low. Stir in the half and half. Heat it through for 2–3 minutes, but do not let it reach a rolling boil. Boiling dairy can cause it to separate or curdle.
7. Stir in half of your crispy bacon. Taste it, then add salt and black pepper until it hits the right note for you.
8. Ladle into bowls and garnish with sliced green onions.