Cold Day Corn Chowder

Directions

1. 1
   In a medium Dutch oven, melt the butter over medium heat.
2. 2
   Add the bacon and cook, stirring occasionally, until crisp.
3. 3
   Transfer to paper towels to drain.
4. 4
   Drain or spoon off all but 3 tablespoons of the fat in the pot.
5. 5
   Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes.
6. 6
   Season with salt and pepper and add the flour, thyme, paprika, and bay leaves.
7. 7
   Stir the flour into the vegetables to make a paste and coat them evenly.
8. 8
   Cook a minute or two to get rid of the raw flour smell.
9. 9
   Add the chicken broth and bring to a simmer.
10. 10
    Cover and simmer until all of the vegetables are tender, about 15 minutes.
11. 11
    Uncover the pot and add the potato, half-and-half, and corn.
12. 12
    Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
13. 13
    If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup.
14. 14
    Discard the bay leaves.
15. 15
    Serve garnished with the cooked bacon and some chives or parsley.