Smoky bacon, sweet corn, and tender Yukon Gold potatoes simmer together low and slow until the broth turns thick, creamy, and irresistibly cozy. A quick pass with an immersion blender gives this chowder its signature texture — velvety enough to coat a spoon, but still full of hearty potato and corn bites in every ladleful. Heavy cream and butter stirred in at the end round out the richness, while smoked paprika and thyme add warmth without needing much else. Finished with a scatter of fresh chives and a handful of melty cheddar, it's the kind of one-pot meal that tastes like it took all day because it did. This one's a solid pick for anyone watching their added salt intake, letting the natural flavor of the bacon, broth, and vegetables do the heavy lifting. Easy to make ahead and even better the next day, it's comfort food that holds up.
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Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 7–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside. Pour off all but 1 tablespoon of the drippings from the skillet.
Add the onion to the skillet with the reserved drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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