Night of the Living Corn Chowder

Step 1: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.

Step 2: In the same pot with the bacon drippings, add the diced onion and minced garlic. Sauté them until the onion turns translucent and the garlic becomes fragrant, about 3-4 minutes.

Step 3: Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

Step 4: Pour in the corn kernels and chicken or vegetable broth. Increase the heat to medium-high and bring the mixture to a boil.

Step 5: Reduce the heat to low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

Step 6: Using an immersion blender or a regular blender, puree about half of the chowder to create a thicker texture while leaving some chunks of corn and potatoes for added texture. Be cautious with the hot liquid when using a regular blender.

Step 7: Return the pot to the heat and stir in the heavy cream, dried thyme, smoked paprika, and cooked bacon. Season with salt and pepper to taste.

Step 8: Let the Corn Chowder simmer for an additional 5 minutes to heat through and allow the flavors to meld together.

Step 9: Remove from heat and ladle the chowder into individual serving bowls.

Step 10: Garnish each bowl with chopped fresh parsley to add a pop of freshness and color.

Step 11: Serve the Night of the Living Corn Chowder hot, alongside some crusty bread or dinner rolls.