Creamy Smoked Corn Chowder

Instructions

1. 1

   In a large pot or Dutch oven, cook the bacon over medium heat until crispy.

   Tip: Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.

2. 2

   Add the onions to the pot and cook until they are softened and translucent, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the garlic and cook for an additional minute, stirring constantly to prevent burning.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the potatoes, corn kernels, flour, and smoked paprika to the pot. Cook for 1-2 minutes, stirring constantly, until the potatoes are coated in the flour mixture.

   Tip: This will help the potatoes cook evenly.

5. 5

   Gradually add the chicken broth to the pot, whisking constantly to prevent lumps.

   Tip: Bring the mixture to a simmer and cook for 10-15 minutes, or until the potatoes are tender.

6. 6

   Use an immersion blender to puree the soup until smooth.

   Tip: Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.

7. 7

   Add the butter and heavy cream to the pot. Stir over low heat until the butter is melted and the soup is heated through.

   Tip: Season the soup with salt and pepper to taste.

8. 8

   Serve the chowder hot, garnished with chopped fresh herbs if desired.

   Tip: You can also serve with a swirl of cream or a sprinkle of paprika, if desired.

9. 9

   Ladle the chowder into bowls and enjoy!

   Tip: You can also refrigerate or freeze the chowder for later use.