New England Corn Chowder

Step by stepInstructions

1. Cook the bacon in a Dutch oven until crisp; remove and set aside, leaving the drippings.
2. Cook the onion in the drippings until soft, about 4 minutes. Add the butter and flour and cook 2 minutes.
3. Whisk in the milk and cream, then add the potatoes and half the corn. Simmer 12-15 minutes until the potatoes are tender.
4. Purée the remaining corn with 1/2 cup of the chowder liquid, then stir it back in for extra body.
5. Season with salt, pepper, and paprika, heat through, and ladle into bowls. Top with bacon and chives.