Ingredients

4 slices bacon, chopped (optional)
2 tbsp butter
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 yukon gold potatoes, diced
4 cups sweet corn kernels (fresh or frozen)
3 cups vegetable or chicken broth
1 cup whole milk or half-and-half
3 cups kale, stemmed and chopped
1/2 tsp smoked paprika
1 tsp salt
1/4 tsp black pepper

Steps

• If using, cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot (or start with the butter if skipping bacon).
• Add the butter, onion, and celery to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
• Add the potatoes, corn, broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
• Scoop out about 1 1/2 cups of the soup, blend or mash it smooth, then stir it back into the pot to thicken the chowder.
• Stir in the milk and kale. Simmer gently just until the kale wilts and the soup is heated through, about 3 minutes.
• Taste and adjust seasoning. Ladle into bowls and top with the reserved bacon if using.

Note: for a vegetarian version, skip the bacon and use olive oil in its place.