Golden corn kernels and tender Yukon Gold potatoes simmer together with onion, celery, garlic, smoked paprika, and a hint of cayenne until everything turns soft and deeply flavorful. Part of the batch gets blitzed right in the pot, so the chowder ends up thick and creamy while still holding onto satisfying bites of potato and corn. Rich, full-fat coconut milk stirred in at the end gives the whole bowl a silky, luxurious body without ever feeling heavy. A shower of fresh chives on top adds a bright, herby finish that cuts through the richness. It's a cozy, spoon-coating bowl that fits neatly into a plant-based rotation, no matter the season. Make a big pot of this one and you'll understand why it disappears fast.
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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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