Ingredients

• 2 tablespoons unsalted butter
• 4 thick slices bacon, chopped
• 1 medium onion, finely chopped
• 1 small red bell pepper, finely chopped
• 2 stalks celery, finely chopped
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme
• 1 teaspoon paprika
• 2 bay leaves
• 6 cups low-sodium chicken broth
• 1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
• 1 cup half-and-half or heavy cream
• 3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained
• Chopped fresh chives or parsley for garnish

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Instructions

1. In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain. Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes. Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.