Prep your ingredients. Dice the potatoes, chop the onion and celery, mince the garlic, and slice the bacon if using. Have your corn measured and ready.

Crisp the bacon. In a large pot or Dutch oven over medium heat, cook the bacon until browned and crisp. Remove to a paper towel–lined plate. Leave about 1 tablespoon of fat in the pot. If skipping bacon, melt 1 tablespoon butter or warm olive oil instead.

Soften the aromatics. Add onion and celery to the pot with a pinch of salt. Cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds, just until fragrant.

Build the base. Sprinkle the flour over the veggies and stir for 1 minute to cook it off. This helps thicken the chowder later.

Add potatoes and broth. Stir in the diced potatoes, bay leaf, thyme, paprika, and broth. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes, until potatoes are tender.

Add corn. Stir in the corn and simmer 5–7 minutes more. If using fresh corn, cook until just tender. If using frozen, there’s no need to thaw first.

Blend slightly for creaminess. For that classic chowder texture, use an immersion blender to blend the soup 2–3 quick pulses, leaving plenty of chunks. Alternatively, scoop out 2 cups, blend until smooth, and stir back in.

Stir in milk or half-and-half. Lower the heat and add your dairy. Simmer gently for 2–3 minutes to warm through. Do not boil after adding dairy.

Season and finish. Taste and add salt and pepper as needed. Stir in some of the bacon and save a bit for garnish. If you like, finish with a small pat of butter for extra gloss.

Serve. Ladle into bowls and top with bacon, chopped chives or green onions, and a pinch more paprika. Add shredded cheddar if you want it extra cozy.