Chicken and Corn Chowder

Ingredients:

• 3 ears of corn, shelled
• 2 tablespoons unsalted butter
• 4 strips bacon, cut into pieces
• 1 large onion (3/4 chopped and ¼ thinly sliced ​​lengthwise)
• 600 g of potatoes, cut into pieces
• 4 cloves garlic (3 cloves chopped and 1 thinly sliced)
• 0.5 tsp smoked paprika
• 4-6 sprigs of thyme
• 4 cups lightly salted chicken broth
• 1.5 cups shredded grilled chicken
• 3/4 cup heavy cream

Preparation:

1. Cut the kernels from the corn cobs and scrape the cobs with the back of a knife to release the liquid. In a Dutch oven or other large saucepan, melt 1 tablespoon of butter over medium-high heat. Add the bacon and cook, stirring, until crisp, 3-4 minutes. Transfer with a slotted spoon to a plate lined with paper towels; discard 2 tablespoons of the rendered fat.
2. Reduce the heat to medium and add the remaining 1 tablespoon of butter, chopped onion, corn, and a pinch of salt and black pepper. Cook, stirring, until the onion is soft, 5-7 minutes.
3. Add the potatoes and minced garlic to the pan and sprinkle with smoked paprika and thyme; cook, stirring, for 1 minute. Add the chicken broth and 1 teaspoon of salt, cover, and bring to a simmer. Remove the lid and simmer until the potatoes are tender, 6 to 8 minutes.
4. Mash some potatoes with a fork to thicken the soup. Add the chicken and cream and cook until the chicken is heated through, about 3 minutes.
5. In a small skillet, heat the reserved bacon drippings over medium-high heat. Add the thinly sliced ​​onion and cook until golden brown, about 3 minutes, adding the thinly sliced ​​garlic 30 seconds before the end of the cooking time. Using a slotted spoon, transfer to the plate with the bacon. Ladle the soup into bowls and top with the fried bacon, onion, and garlic.