Cheesy Corn Chowder with Bacon

Cook the bacon in a large pot until crispy. Remove with tongs or a slotted spoon, leaving the bacon fat in the pot.

Sauté the onion, shallot, and garlic in the bacon fat for 3–4 minutes, until soft and fragrant.

Add the corn, creamed corn, potatoes, and white parts of the green onion. Pour in the chicken broth and season with salt, pepper, smoked paprika, and sugar.

Bring to a boil, then cover and simmer for 15–20 minutes, until the potatoes are tender.

Remove about half of the vegetables from the pot and set aside. Use an immersion blender to pulse the remaining soup until creamy and thick, then return the reserved vegetables to the pot.

Stir in the heavy cream and cheddar off the heat until smooth and creamy. Mix in the bacon, leaving a handful aside for topping.

Top with bacon, more cheese, and green onion greens before serving.