Spicy Corn Chowder

• 1 tablespoon olive oil
• 4 strips thick-sliced bacon, cut into 1/2-inch pieces
• 1 large onion, finely chopped (about 2 cups)
• 1 large carrot, finely chopped (1 cup)
• 1 celery stalk, finely chopped (3/4 cup)
• 1 red bell pepper, finely chopped (1 cup)
• 2 tablespoons flour
• 1/2 pound yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
• 1/2 pound dark-skinned sweet potato (1 medium), peeled and cut into 1/4-inch dice
• 6 cups Chicken Stock (page 28)
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 4 cups corn kernels (from about 6 ears or two 10-ounce boxes frozen corn)
• 1 cup heavy cream
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)

1. Heat the olive oil in a large, heavy pot over medium heat.
2. When the oil is hot, add the bacon and cook, stirring frequently, until crisp, about 5 minutes.
3. Using a slotted spoon, transfer the cooked bacon to paper towels to drain.
4. Add the onion, carrot, celery, and bell pepper to the pot, and cook, stirring, until softened, about 3 minutes.
5. Add the flour.
6. Cook and stir for 3 more minutes.
7. Add the potatoes, broth, paprika, salt, black pepper, and cayenne.
8. Simmer, covered, until the potatoes are tender, about 15 minutes.
9. Add the corn and cream, and simmer, uncovered, for 30 minutes.
10. Add the fresh thyme.
11. Season to taste with additional salt and pepper, and serve garnished with the crisp bacon.

olive oil, bacon, onion, carrot, celery stalk, red bell pepper, flour, yellowfleshed potatoes, sweet potato, chicken, paprika, kosher salt, black pepper, cayenne pepper, corn kernels, heavy cream, thyme

Taken from www.epicurious.com/recipes/food/views/spicy-corn-chowder-375282 (may not work)