Corn and Potato Chowder

Instructions

1. Cook the bacon
   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot. If not using bacon, heat olive oil in the pot.
2. Sauté the vegetables
   Add the diced onion, celery, and bell pepper to the pot. Cook until softened, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Add potatoes and seasonings
   Add the diced potatoes, thyme, smoked paprika, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.
4. Simmer the chowder
   Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the potatoes are just tender when pierced with a fork.
5. Add corn and cream
   Add the corn kernels to the pot and continue to simmer for 5 minutes. Remove the bay leaves. For a thicker consistency, use an immersion blender to partially blend some of the chowder, or transfer about 2 cups to a regular blender, blend until smooth, and return to the pot.
6. Finish the chowder
   Stir in the heavy cream and bring the chowder back to a gentle simmer for 3-4 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve and garnish
   Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon bits and chopped chives or green onions. Serve immediately with crusty bread on the side if desired.