Corn Chowder Canadian Style Recipe

Cook bacon in a large skillet over medium heat until crisp about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots celery and bay leaf into the same skillet; cook and stir vegetables until slightly softened about 5 minutes.

Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk bring to a simmer and cook whisking frequently until slightly thickened about 5 minutes.

Crumble bacon. Stir bacon potatoes corn paprika and vegetable mixture into milk mixture. Simmer soup over medium-low heat stirring frequently until potatoes are tender about 15 minutes.