Creamy Dreamy Corn Chowder Sunshine in a Bowl

Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat.

Add olive oil (if needed) to the bacon fat. Sauté onion, celery, and carrots until softened, about 5-7 minutes. Add garlic and cook for another minute.

Pour in vegetable broth. Add diced potatoes, thyme, and smoked paprika. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

While the soup simmers, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream until smooth. Add corn kernels and cook until heated through, about 5 minutes.

Use an immersion blender to partially blend the soup until creamy but still with some texture.

Stir the corn cream mixture into the blended soup. Heat through gently. Do not boil.

Taste and adjust seasoning as needed. Ladle into bowls and garnish with reserved bacon, chives, and a swirl of cream, if desired. Enjoy your corn chowder soup!