Potato Corn Chowder: Velvety and Hearty

Instructions:

1. Heat your Dutch oven over medium heat. Add the diced bacon and cook until the fat renders and the bits become mahogany colored and crisp.
2. Keep the bacon fat in the pot. If you're making a vegetarian version, just melt the 2 tbsp of butter instead.
3. Toss in the diced onions and celery. Sauté them for about 5 minutes until they look translucent and smell sweet.
4. Stir in the minced garlic and dried thyme. Cook for exactly 60 seconds. Note: Garlic burns quickly, so don't let it sit too long.
5. Add the cubed potatoes and corn. Stir everything well to coat the veggies in the flavored fats.
6. Pour in the 4 cups of broth and drop in the bay leaf.
7. Bring the pot to a boil, then immediately turn the heat down to a simmer. Cover it and cook for 15-20 minutes until the potatoes are fork tender.
8. Take a potato masher or a sturdy fork and crush about 10% of the potatoes directly in the pot. Note: This is the magic step that thickens the soup without flour.
9. Stir in the heavy cream. Let it simmer uncovered for another 5 minutes until the soup looks cohesive and velvety.
10. Fish out the bay leaf. Stir in the salt, cracked black pepper, and the lemon juice (or vinegar).