Packed with fresh corn, tender potatoes and hearty bacon, this chowder is creamy, comforting and full of flavor.
slices bacon, diced
medium yellow onion, diced
cloves garlic, minced
ears yellow sweet corn
salt and black pepper, to taste
half and half or heavy cream
Fresh chives for topping
Slice corn kernels off the cob and set aside.
Scrape any remaining pulp and juice from the cobs into a bowl.
Cook bacon pieces in a large pot, until the bacon is crisp. Remove bacon and let rest on a paper towel.
Reserve about 1 Tbsp of grease in the pot and add butter.
Once butter is melted, add diced onions and cook until mostly translucent.
Rapidly stir in garlic and flour.
While whisking, pour in water.
Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.
Bring to a low boil while mixing.
Reduce to simmer and stir periodically until potatoes are tender.
Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork-tender.
Remove about 3 cups of the soup and blend in a blender until smooth.
Add blended soup into the pot.
Add half and half and reserved corn juice.
Stir in and heat through.
Top with remaining chives and cooked bacon pieces.
Serve and enjoy!
Try topping with shredded cheese too.