A full meal in a bowl, My Potato Chowder with Corn and Bacon is a meal the whole family will enjoy. Perfect for using fresh summer corn-on-the-cobb or can be made with frozen corn if it's more convenient.
If useing fresh corn, cut kernels from the cob. Set both the corn and the Cobbs to the side.
In a Dutch Oven or other heavy bottomed pot, sauté bacon in butter over medium/high heat, until crispy. Remove bacon from the pot, set aside, leave the fat.
Add onion, celery, garlic and carrots, sauté over medium heat until soft, 3-5 minutes. Season with salt, pepper and paprika.
Increase heat to high, add wine and simmer until reduced.
Add broth, potatoes, corn kernels and corn cobbs to the pot. The corn cobs add extra flavor.
Bring to a boil over high heat, cover and reduce heat to low, maintaining only a simmer for 10 minutes or until the potatoes are tender.
In a small bowl combine flour and water, mix well. Add into soup, simmer to thicken. More flour/water can be used to make a thicker soup.
Add heavy cream and season with salt and pepper, to taste before serving.
Notes
Feel free to add more heavy cream, if desired. I tend to like my soup EXTRA creamy but understand most people try to avoid the extra cream.