Ingredients:

  • Unsalted butter - 2 tbsp (28 g)
  • Olive oil - 1 tbsp (15 ml)
  • Yellow onion, finely diced - 1 large (about 250 g)
  • Celery stalks, diced - 2 (about 120 g)
  • Carrot, peeled and diced (optional) - 1 medium (about 70 g)
  • Garlic, minced - 2 cloves (about 6 g)
  • All-purpose flour - 2 tbsp (16 g)
  • Yukon Gold or Russet potatoes, peeled and diced 1/2 (1.2 cm) - 1 lb (450 g)
  • Chicken or vegetable stock - 4 cups (960 ml)
  • Fresh corn kernels from 4–5 ears (or frozen, thawed) - about 4 cups (640–680 g)
  • Whole milk - 1½ cups (360 ml)
  • Heavy cream - ½ cup (120 ml) (optional)
  • Fresh thyme sprigs - 2 (or ½ tsp dried thyme)
  • Bay leaf - 1
  • Smoked paprika - ½ tsp (or regular paprika)
  • Kosher salt - 1½ to 2 tsp (adjust to taste)
  • Freshly ground black pepper - ½ tsp
  • Bacon, cooked crisp and crumbled - 6 slices (optional) (about 90–120 g cooked)
  • Fresh chives or scallions, thinly sliced - 3 tbsp (about 15 g)
  • Fresh parsley, chopped - 2 tbsp (8 g)
  • Lime or lemon juice - 1 tbsp (15 ml) (optional)
  • Corn kernels reserved for garnish - ¼ cup (40 g)
  • Optional cornstarch slurry: cornstarch 1 tbsp (8 g) + cold water 2 tbsp (30 ml)

Instructions:

  1. Prep: Dice onion, celery, carrot and potatoes; cut corn off cobs; measure liquids and seasonings.
  2. Cook bacon (if using): Fry until crisp in the pot, remove to paper towel and reserve fat; leave 1–2 tbsp bacon fat in pot and add butter or olive oil as needed.
  3. Sauté aromatics: Melt butter and oil in the pot over medium heat. Add onion, celery and carrot and cook until softened and translucent, about 5–7 minutes. Add garlic and smoked paprika and cook 30–60 seconds until fragrant.
  4. Make the roux/binder: Sprinkle flour over the vegetables and cook 1–2 minutes, stirring to remove raw flour flavor to help thicken the chowder.
  5. Add potatoes, corn and stock: Stir in diced potatoes, most of the corn kernels (reserve some for garnish), thyme and bay leaf. Pour in stock, bring to a simmer, reduce heat and cook until potatoes are fork-tender, about 12–15 minutes.
  6. Create body/texture (choose one): Option A (recommended) - remove 2–3 cups of chowder to a blender and puree, or use an immersion blender to blend about one-third of the pot; Option B - whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if additional thickening is needed.
  7. Add dairy and finish: Lower heat to gentle. Stir in milk and cream and heat through until just warmed (do not boil). Taste and season with salt and pepper and add lime or lemon juice if using.
  8. Serve and garnish: Ladle chowder into bowls and top with crumbled bacon (if using), reserved corn kernels, sliced chives or scallions, chopped parsley and an extra grind of black pepper.