Potato Corn Chowder Recipe with Bacon

Instructions:

1. In a Dutch oven over medium heat, fry the diced bacon until mahogany-colored and crisp. Use a slotted spoon to remove the bacon, leaving the fat in the pot.
2. Add onion and celery to the bacon fat and sauté until translucent, approximately 5 minutes.
3. Stir in the minced garlic, thyme, and smoked paprika for 1 minute. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth while whisking or stirring to ensure no flour clumps remain.
5. Add the cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are fork-tender (approximately 12–15 minutes).
6. Stir in the corn kernels and simmer for an additional 3 minutes until the corn is heated through.
7. Use a potato masher to crush about 20% of the potatoes directly in the pot. Stir vigorously to incorporate the starch.
8. Turn heat to low. Stir in the heavy cream, salt, and pepper. Remove from heat immediately once the soup is heated through and glossy.
9. Stir half of the cooked bacon back into the soup and garnish the remaining bacon on top before serving.