Corn Chowder

CLICK DESCRIPTION FOR FULL RECIPE
Loaded with sweet corn and tender potatoes this corn chowder recipe is extra creamy thanks to a clever cooking trick! Serve with crispy bacon bits and crusty bread for a great end of summer, early autumn meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 8 servings
1 pound of bacon, cut into 1-inch pieces (Meat)
1 white onion, diced (Produce)
2 stalks celery, diced (Produce)
2 jalapeños, seeded and diced (Produce)
3 garlic cloves, minced (Produce)
6 ears sweet corn, kernels cut off (Produce)
1.5 pounds Yukon gold potatoes, washed and cut into 1-inch cubes (Produce)
Kosher salt, to taste (Aisle 6)
Freshly cracked black pepper, to taste (Aisle 6)
1 bay leaf (Aisle 6)
1 tsp. paprika (Aisle 6)
¼ tsp. cayenne pepper, optional (Aisle 6)
6 cups chicken stock (Aisle 5)
1 cup heavy cream (Dairy)
Parsley, scallions, or chives for serving (Produce)
Cook the bacon in a large soup pot set over medium heat until rendered and crispy, about 5 - 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. If the bacon has rendered a lot of fat, remove all but a few tablespoons from the pot before continuing.
Add the white onion, celery, and jalapeño to the bacon drippings along with a sprinkling of kosher salt and cook, stirring occasionally, for about 3 minutes, or until vegetables have softened and become translucent.
Stir in the garlic and cook until fragrant, about 1 minute more.
Add the potatoes and sweet corn to the pot, followed by the bay leaf, paprika, and cayenne pepper, if using. Season with kosher salt and pepper to taste.
Pour chicken stock into the pot, stirring everything together and making sure there is enough liquid to cover all the ingredients.
Cover and bring soup to a boil, then reduce to a simmer. Cook until potatoes are tender, about 10 - 15 minutes.
Using a slotted spoon, remove about half of the vegetables from the liquid and set aside in a mixing bowl. Be sure to also remove the bay leaf and discard.
Using an immersion blender, puree the remaining vegetables with the liquid to a smooth chowder base. (This can also be done by transferring the remaining vegetables and liquid to a blender and very carefully blending - always use caution when blending hot liquids.)
Return reserved vegetables to the pot and stir in heavy cream. Taste the chowder, adjust seasoning, and serve with the reserved crispy bacon pieces and fresh parsley, scallions, or chives.
For even more corn flavor: Boil the corn cobs in the cooking liquid, removing at the same time as the bay leaf, and continue with the recipe and written.
To make the recipe vegetarian: Omit the bacon, instead sautéing the vegetables in a mixture of equal parts olive oil and butter. Serve with a sprinkling of shredded cheddar cheese.