The Best Homemade Corn Chowder Recipe

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.

Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes.

Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Add the diced potatoes, corn kernels, salt, black pepper, and paprika.

Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the heavy cream and cook for an additional 5 minutes. Taste and adjust seasoning if necessary.

Serve hot, garnished with the reserved crispy bacon and chopped parsley.