Corn Chowder with Bacon: Creamy

Instructions:

1. Sauté the diced bacon in a Dutch oven over medium heat until the fat is rendered and the bacon is crisp and mahogany colored. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. Note: Don't rush the bacon; the color equals flavor.
2. Add the butter to the bacon fat, then stir in the diced onion and minced garlic, sautéing until the onions are translucent and fragrant.
3. Stir in the corn kernels, cubed potatoes, and dried thyme, coating them in the seasoned fat. Note: Sautéing the veg first awakens the flavors before the liquid hits.
4. Pour in the chicken stock and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
5. Remove the bay leaf. Use an immersion blender to pulse the soup 3-4 times until the base thickens but you still see plenty of whole corn kernels. Note: Do not over blend or you'll end up with corn porridge.
6. Stir in the heavy cream, salt, and black pepper. Heat through gently for 2 minutes on low heat, ensuring the soup does not reach a boil.
7. Stir the cooked bacon back into the chowder.
8. Garnish with sliced green onions and chopped parsley before serving.