Potato Corn Chowder with Bacon

We have been having many damp, cold days this spring in Upstate New York. Nothing takes the chill out, like a nice piping hot bowl of chowder. My family and I love this chowder recipe.
  • 1 medium yellow onion, diced
  • 2 stalks of celery, diced
  • 8 oz smoked bacon, diced
  • 1 tbsp extra virgin olive oil
  • 4 cup frozen yellow corn
  • 1lb white or red potatoes, washed and chopped into 1″ chunks
  • 3 cups low sodium chicken (or vegetable) broth
  • 1 cup half and half
  • 1 tsp salt
  • 1.5 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp flour
  • 1 tbsp fresh thyme, washed
  • 1 tbsp fresh chives, washed and chopped
  1. In a large soup pot or dutch oven, saute onion, celery, and bacon in olive oil on medium heat for 5-6 minutes, until softened
  2. Add corn, potatoes, stock, salt, pepper, and paprika
  3. Cover and bring to a boil
  4. Reduce heat and simmer on med-low 15-20 minutes, until potatoes are fork tender
  5. In a food processor, puree 1.5 cups of chowder with 1 tbsp of flour
  6. Whisk pureed mixture back into chowder
  7. Add half and half, thyme and chives
  8. Cover and simmer on med-low for another 10 minutes
  9. Serve hot with chives and black pepper

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