Ingredients:

  • 6 slices bacon, diced
  • 1 large onion, finely diced
  • 2 stalks celery, sliced into thin moons
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 6 ears fresh corn, kernels removed and cobs reserved
  • 1.5 lbs Yukon Gold potatoes, cubed
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 4 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1 tsp salt
  • 0.5 tsp fresh cracked black pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Before you begin, dice the 6 slices of bacon, finely dice the large onion, slice the 2 stalks of celery into thin moons, and cube your 1.5 lbs of Yukon Golds.
  2. Place the diced bacon in a cold Dutch oven. Turn heat to medium and cook until the bacon is mahogany-colored and crisp. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
  3. Add the onion, celery, and bell pepper to the bacon fat. Sauté for 6–8 minutes until the vegetables are softened and the onions are translucent. Stir in the garlic, thyme, and smoked paprika, cooking for 60 seconds until fragrant.
  4. Add the corn kernels and diced potatoes to the pot. Increase heat to medium-high for 2 minutes to slightly toast the corn. Pour in the stock.
  5. Use the back of a knife to scrape the reserved corn cobs over the pot, releasing the 'cob milk' directly into the liquid. Add the scraped cobs to the pot.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the potatoes are fork-tender.
  7. Remove the corn cobs and discard. Transfer 2 cups of the chowder to a blender (or use an immersion blender briefly in the pot) and purée until smooth. Return the purée to the pot.
  8. Stir in the milk and half of the reserved bacon. Season with salt and pepper. Simmer for 5 minutes (do not boil). Serve garnished with remaining bacon and fresh chives.