Smoky bacon, sweet corn, and tender Yukon Gold potatoes come together in a pot that practically cooks itself into comfort food. The base gets its silky body from a quick partial blend right in the pot, so you end up with a chowder that's creamy in spots and chunky in others, no cream required thanks to a can of rich coconut milk stirred in at the end. Smoked paprika and a pinch of cayenne give the broth a gentle warmth, while garlic, onion, and celery build a savory foundation that lets the corn really shine. Crispy bacon and a scatter of fresh chives on top add crunch and brightness to every spoonful. It's an easy weeknight pot of soup that happens to work beautifully for a gluten free table, no special hunting required for swaps or substitutes. Ladle it up hot and you've got a bowl that tastes like it took far more effort than it actually did.
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Cook the bacon pieces in a large pot or Dutch oven 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 and pour off all but about 1 tablespoon of the drippings.
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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