Creamy One-Pot Corn Chowder with Crispy Bacon

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate for garnish. Leave about 1 tablespoon of bacon grease in the pot.

Add the chopped onion and celery to the pot. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Add the diced potatoes, chicken broth, corn, salt, pepper, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are tender.

In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Stir the slurry into the simmering chowder. Continue to cook, stirring constantly, until the soup thickens, about 2 to 3 minutes.

Stir in the heavy cream. If you are using chicken, add the shredded chicken now. Heat through gently, but do not let the soup boil after adding the cream.

Taste and adjust seasonings if needed. Serve your homemade corn chowder hot, garnished with the reserved crispy bacon.