Potato, Bacon, and Corn Chowder

Ingredients

• 8 ounces thick-sliced bacon , cut into
• 4 stalks celery , chopped
• 2 carrots , diced
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups milk , or more as needed
• 2 large potatoes , peeled and diced
• 1 can whole kernel corn , 15.25 ounce
• 1 pinch paprika , Optional

Instructions

1. 1

   Cook bacon in a large skillet over medium heat until fat has rendered and bacon is crispy, about 8 minutes. Transfer bacon to a paper-towel-lined plate to drain; leave drippings in the skillet. Add celery, carrot, and bay leaf to the skillet; cook 5 minutes.

2. 2

   Meanwhile, melt butter in a large pot over medium-low heat. Whisk in flour, whisking constantly; cook for 5 minutes. Slowly whisk in 4 cups milk. Bring to a simmer over medium-high heat; simmer for 5 minutes, whisking frequently.

3. 3

   Add bacon, cooked vegetables, potatoes, and corn; return to a simmer, then reduce heat to medium-low. Cook until potatoes are tender, about 20 minutes; add milk as needed to achieve desired consistency. Garnish servings with paprika.