Smoky Bacon and Corn Chowder

Instructions

1. 1

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

2. 2

   Add the butter to the pot and melt it with the bacon fat.

3. 3

   Add the onions to the pot and sauté until they are translucent.

4. 4

   Add the potatoes and cook for about 5 minutes, stirring occasionally.

5. 5

   Stir in the corn kernels and cook for another 5 minutes.

6. 6

   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.

7. 7

   Stir in the milk and heavy cream, and let the chowder simmer for another 5 minutes.

8. 8

   Add the smoked paprika and black pepper, stirring well to combine.

9. 9

   Crumble the cooked bacon and add it back to the pot.

10. 10

    Serve the chowder hot, garnished with additional bacon if desired.