Corn Chowder

• 4 cup fresh or frozen corn kernels
• 4 slice bacon (diced)
• 1 onion (diced)
• 2 celery (stalks, diced)
• 2 clove garlic (minced)
• 2 Yukon Gold potatoes (diced)
• 3 cup chicken broth
• 1 cup heavy cream
• ½ tsp thyme
• ¼ tsp smoked paprika
• 3 green onions (sliced, for garnish)

How to Make It

1. 1

   Cook bacon until crispy. Remove, leaving fat in pot.

2. 2

   Sauté onion and celery in bacon fat 5 minutes. Add garlic, cook 1 minute.

3. 3

   Add potatoes, broth, and thyme. Simmer 10 minutes.

4. 4

   Add corn and simmer 10 more minutes until potatoes are tender.

5. 5

   Use an immersion blender to blend about 1/3 of the soup for creaminess.

6. 6

   Stir in cream and paprika. Season to taste. Top with bacon and green onions.