Ingredients:

  • 6 slices (approx. 170 g / 6 oz) thick-cut Smoked Bacon, diced
  • 1 Tbsp (15 mL) Unsalted Butter (optional, if bacon fat is insufficient)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • ¼ cup (30 g) All-Purpose Flour
  • 4 cups (950 mL) Low-Sodium Chicken or Vegetable Stock
  • 2 cups (475 mL) Whole Milk, or 2%
  • 2 medium Russet Potatoes (approx. 400 g / 14 oz), peeled and diced into ½-inch cubes
  • 1 tsp (5 g) Kosher Salt, plus more to taste
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 2 cups (approx. 300 g / 10.5 oz) Frozen or Fresh Corn Kernels
  • 1 cup (240 mL) Heavy Cream (Double Cream)
  • 8 oz (225 g) Extra Sharp Cheddar Cheese, freshly grated
  • ¼ cup (15 g) Fresh Chives, finely snipped, for garnish

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 8–10 minutes).
  2. Use a slotted spoon to transfer the crispy bacon pieces to a paper towel-lined plate. Reserve the bacon pieces for garnish. Leave 2–3 tablespoons of bacon fat in the pot.
  3. Reduce the heat to medium-low. Add the diced onion and celery to the fat. Sauté for 5–7 minutes until softened and translucent, scraping up any browned bits (fond) from the bottom of the pot.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. This is your roux.
  6. Gradually pour in the chicken stock and milk, whisking constantly until the mixture is smooth and lump-free.
  7. Add the diced potatoes, salt, and pepper. Bring the chowder to a gentle simmer, then cook for 10–12 minutes, or until the potatoes are fork-tender.
  8. Stir in the corn kernels and the heavy cream. Return the mixture to a very gentle simmer (do not boil from this point onwards). Cook for 3–5 minutes until the chowder is heated through and the corn is tender-crisp.
  9. Remove the pot completely from the heat source. Add the freshly grated sharp cheddar cheese, a handful at a time, stirring continuously until each batch is fully melted and incorporated. Do not return the pot to the heat.
  10. Taste the chowder and adjust the salt and pepper as needed. Ladle the chowder into bowls.
  11. Garnish each serving generously with the reserved crispy bacon and a sprinkle of fresh chives before serving.