Creamy chowder with sweet corn, potatoes, bacon, and vegetables simmered slowly for comforting goodness.
# Components:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels
02 - 2 large russet potatoes, peeled and diced
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Meats
07 - 8 slices bacon, diced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1 cup whole milk
→ Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
→ Optional Garnishes
15 - 2 tablespoons chopped fresh chives
16 - Extra cooked bacon bits
# Method:
01 - In a large skillet over medium heat, cook diced bacon until rendered and crispy. Transfer bacon onto a paper towel-lined plate, reserving 2 tablespoons of bacon fat.
02 - Using the reserved bacon fat, sauté onion, carrots, and celery in the same skillet for 4 to 5 minutes until vegetables are softened.
03 - Transfer sautéed vegetables, corn kernels, diced russet potatoes, garlic, and half of the cooked bacon into a slow cooker.
04 - Pour in chicken broth, then stir in salt, pepper, smoked paprika, and dried thyme until well blended.
05 - Cover and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until potatoes are fork-tender.
06 - With a potato masher or immersion blender, gently mash a portion of potatoes and corn in the slow cooker to achieve desired thickness.
07 - Stir in heavy cream and whole milk. Cook uncovered on high for an additional 15 to 20 minutes until chowder is heated through.
08 - Taste chowder and adjust seasoning with additional salt or pepper as preferred.
09 - Ladle hot chowder into bowls. Finish with remaining bacon bits and chopped chives.
