Corn Chowder

1. Prep Work: Measure out all ingredients prior to beginning.

Cook the Bacon

1. Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 1 Tablespoon of drippings in the pot and add 1 Tablespoon of butter.

Cook the Potatoes

1. While the bacon cooks, peel the potatoes and cut them into 3/4-inch slices. Add to a pot and cover the potatoes with 1 inch of cool water. Bring to a gentle boil and cook for 15 minutes or until fork tender.
2. Drain the potatoes and add them back to the warm pot they cooked in. Add 1 tablespoon butter and a splash of half and half. Gently mash and set aside.

Make the Soup

1. Add the diced onions, celery, and carrots to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes.
2. Add bell peppers and garlic, cook 1 more minute. Add the flour and cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
3. Add the chicken broth in small splashes, stirring continuously. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
4. Slowly add the half and half followed by the ranch seasoning and stir to combine. Bring to a boil, then reduce to a simmer.
5. Set aside 1 cup of corn and add the rest to the soup along with the mashed potatoes. Use an immersion blender and carefully mix the soup until smooth and well combined. (This is optional but makes the soup very creamy. Alternatively, you can let it cool a bit and transfer to a blender in batches.)
6. Reduce heat to low. Add the remaining cup of corn along with the red pepper flakes. Gradually sprinkle in the cheese and stir to combine.
7. Garnish with bacon, chives, a few more red pepper flakes, and freshly cracked pepper. Serve!