Fresh Corn Chowder

  in Recipes, Soups and Stews

2 slices bacon, chopped
1 large onion, diced
2 carrots, diced
1 stalk celery, diced
1 clove garlic, minced
1/2 lb red potatoes, diced
5 cups chicken broth
3 cups corn (from about 6 ears)
1 1/2 cups half and half
1/2 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh chives, chopped

  1. Cook bacon in a large heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Set aside.
  2. Add onion, carrots, and celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Add garlic and paprika and cook 1 more minute. Add potatoes and broth and simmer, covered, until potatoes are tender, about 15 minutes.
  3. Add corn and half and half and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon and chives.