Ingredients:

  • 6 slices thick-cut smoky bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced into thin crescents
  • 1 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 6 ears fresh sweet corn, husked and kernels removed (cobs reserved)
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 0.5 tsp smoked paprika
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tbsp high-quality butter
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • Fresh chives for garnish

Instructions:

  1. Place diced bacon in a cold Dutch oven. Turn the heat to medium and cook until bacon is crispy and fat is fully rendered. Remove bacon with a slotted spoon and set aside, keeping the fat in the pot. Cook 8 minutes until crispy and dark gold.
  2. Add the diced onion, celery, and red bell pepper to the bacon fat. Sauté for 5 minutes until the onions are translucent and soft. Stir in the minced garlic, thyme, and smoked paprika; cook for 1 minute until fragrant.
  3. Add the cubed potatoes, corn kernels, and chicken stock to the pot. Use the back of a knife to scrape the 'milk' from the stripped corn cobs directly into the liquid, then add the cobs to the pot.
  4. Bring the mixture to a simmer and cook for 20 minutes until the potatoes are fork-tender. Remove and discard the corn cobs and the bay leaf.
  5. To achieve the signature velvet texture, use a potato masher to crush about 1/4 of the potatoes directly in the pot. This creates a natural creaminess without extra flour.
  6. Stir in the heavy cream and butter. Simmer for 3 minutes. Season with kosher salt and black pepper. Serve hot, garnished with the reserved crispy bacon and fresh chives.