Potato, Bacon, and Corn Chowder Recipe

Cook the bacon pieces in a large skillet over medium heat until the fat has rendered and the bacon is crispy about 8 minutes. Remove the bacon leaving the grease in the pan. Stir the carrot celery and bay leaf into the bacon grease; cook for 5 minutes.

Meanwhile melt the butter in a large pot over medium-low heat. Whisk in the flour and cook for 5 minutes stirring constantly. Slowly whisk in the milk and bring to a simmer over medium-high heat. Once simmering cook for 5 minutes whisking frequently. Add the bacon cooked vegetables potatoes and corn. Return to a simmer then reduce heat to medium-low and cook until the potatoes are tender about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.