Prep time: 15 mins

Cook time: 10 mins + plus pressure release 10 mins

Yield: 4 servings

Ingredients:

• 4 strips of bacon (for smoky flavor)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 cups diced potatoes

• 3 cups corn kernels (fresh or frozen)

• 2 carrots, diced

• 1 cup half-and-half

• 1 teaspoon smoked paprika

• 1 teaspoon lime juice (for tanginess)

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

Instructions:

1. Cook the bacon: In a large pot, cook the bacon until crispy. Remove and set aside, leaving the grease in the pot.

2. Sauté the onion and garlic: Add the onion to the pot and cook until softened. Stir in the garlic and cook for 30 seconds.

3. Make the roux: Sprinkle in the flour and stir well. Cook for 1-2 minutes.

4. Add broth and potatoes: Pour in the chicken broth and add the potatoes. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender (about 10-15 minutes).

5. Add corn and spices: Stir in the corn, smoked paprika, salt, and pepper. Simmer for another 10 minutes.

6. Finish with half-and-half and lime juice: Stir in the half-and-half and lime juice. Heat through without boiling.

7. Serve: Garnish with crispy bacon and fresh herbs. Enjoy!

Comments:

Jefferson City's corn chowder stands out for its tangy and smoky flavors. Some recipes incorporate roasted corn, smoked paprika, or even briny clams to create a rich and creamy dish with a hint of spice.