# Ingredient List:
→ Vegetables
01 - 3 medium Yukon Gold potatoes, peeled and diced
02 - 2 cups fresh or frozen corn kernels
03 - 1 small onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 garlic cloves, minced
→ Dairy and Liquids
07 - 3 cups vegetable or chicken broth
08 - 1 cup whole milk
09 - 1 cup heavy cream
→ Meats (optional)
10 - 4 slices bacon, diced (omit for vegetarian)
→ Spices and Seasonings
11 - 2 tablespoons unsalted butter
12 - 1 bay leaf
13 - ½ teaspoon smoked paprika
14 - Salt and freshly ground black pepper to taste
→ Garnish
15 - 2 tablespoons fresh chives or parsley, chopped
# How to Make:
01 - In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside. Drain excess fat leaving 1 tablespoon in the pot. For a vegetarian version, omit bacon and use 1 tablespoon olive oil instead.
02 - Add butter to the pot. Sauté onion, celery, and carrot for 4 to 5 minutes until softened. Incorporate garlic and cook for an additional minute.
03 - Add diced potatoes, corn, bay leaf, and smoked paprika to the pot. Season with salt and freshly ground black pepper.
04 - Pour in broth and bring mixture to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Remove bay leaf. Use an immersion blender to partially puree the chowder, leaving some chunks to maintain texture.
06 - Stir in milk and heavy cream. Heat gently without boiling for 5 minutes. Adjust seasoning if necessary.
07 - Ladle chowder into bowls and garnish with reserved bacon and chopped chives or parsley.
