This chowder builds its base the classic way: crisp bacon pieces rendered down, then onion, celery, and garlic softened right in that flavorful fat. A sprinkle of flour thickens things into a silky, spoon-coating texture before low-sodium chicken broth goes in, followed by tender cubes of Yukon Gold potato and sweet corn kernels. Smoked paprika and fresh thyme add warmth and depth, while a pour of heavy cream at the end turns the whole pot lush and velvety. Every bowl gets finished with those reserved crispy bacon bits and a scatter of fresh chives for a little brightness on top. It's a comforting, ladle-it-up kind of soup, and it fits neatly into a lifestyle centered on managing sodium intake. Serve it hot with a good crusty something on the side and you've got a cozy, satisfying meal.
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Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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