Ingredients (~8 servings)

6 slices bacon
1 Tbsp olive oil
1 large onion, diced
3 ribs celery, diced
8 cloves garlic, minced
3/4 tsp Diamond Crystal kosher salt
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/3 cup all-purpose flour
2 1/4 cups reduced-sodium chicken broth
3 3/4 cups whole milk
1 1/2 lbs yellow potatoes, 3/4-1 inch dice
~5 cups sweet corn kernels
1 1/2 lbs raw peeled and deveined shrimp

Cook the Bacon and Prep Your Pot

Add 6 slices of bacon to a large pot set over medium heat.

Cook fully – you want the fat rendered and the bacon crispy.

Remove to a paper towel-lined plate to drain; crumble once cooled enough to handle.

Carefully wipe out any burnt bits from the pot. Remove and discard about half of the bacon fat – you want enough left to coat the bottom but not so much that the soup is greasy.

Cook the Aromatics

Add 1 Tbsp of olive oil to the pot and set over medium heat.

Add the diced onion and celery; cook for ~6 minutes until softened.

The onions should be translucent and the celery should have some give when you press into it.

Add 8 cloves of minced garlic and cook for 1 minute more – just until fragrant.

Build the Roux Base

Season the vegetables with 3/4 tsp kosher salt, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp thyme, 1/4 tsp black pepper, and 1/4 tsp cayenne.

Sprinkle in 1/3 cup of flour and stir as everything forms a very thick consistency.

Cook, stirring frequently, for ~2-3 minutes – this cooks out the raw flour taste and builds the base for your chowder’s thickness.

The roux will look pasty and clump together but that’s exactly what you want.

Add Liquids and Simmer the Potatoes

Deglaze the pot with a splash of the chicken broth, scraping up any stuck-on bits from the bottom of the pot with a wooden spoon.

Pour in the remaining 2 1/4 cups of broth and 3 3/4 cups of milk, then stir in 1 1/2 lbs of diced potatoes and ~5 cups of corn kernels.

Place the lid partially on the pot – leave a crack so steam escapes – and bring everything to a simmer.

Simmer for ~10 minutes, stirring several times to bring up any corn that gets stuck on the bottom.

The potatoes are done when they’re fork-tender – a fork should slide in easily with minimal resistance.

Add the Shrimp and Finish

Raise the heat if necessary so the soup is at a moderate simmer, not a low one.

Add 1 1/2 lbs of raw shrimp and simmer until they’re fully cooked – you’re looking for opaque, pink shrimp that curl into a nice “C” shape.

This can take anywhere from ~4-7 minutes depending on the size of your shrimp; larger shrimp will need closer to 7 minutes.

Once the shrimp are done, pull the pot off the heat.

Serve with the crumbled bacon over top.