Bacon Corn Chowder

Usually a search for a recipe becomes having to choose between several versions, because they all sound calorie worthy. This was not the case when I did a search for corn, potato, bacon, chowder.
90% of the recipes that populated my results used 'cream of something' soup, canned potato soup or pre-cooked bacon. I understand that's simply the way some people cook, but 90% of the results? Ugh.

Thankfully, I finally stumbled upon the following recipe after I tweaked my search terms for the 5th time. It's a keeper AND I only made one change--a bay leaf. Almost forgot to add: beer bread was a nice accompaniment.

Bacon Corn Chowder

Author: Dara
Serves: 6-8

Ingredients
1 medium yellow onion, diced
2 stalks of celery, diced
8 oz smoked bacon, diced
1 tbsp extra virgin olive oil
4 cup frozen yellow corn
1lb white or red potatoes, washed and chopped into 1″ chunks
3 cups low sodium chicken (or vegetable) broth
1 cup half and half
1 tsp salt
1.5 tsp black pepper
1 tsp paprika
1 tbsp flour
1 tbsp fresh thyme, washed
1 tbsp fresh chives, washed and chopped

Instructions
In a large soup pot or dutch oven, saute onion, celery, and bacon in olive oil on medium heat for 5-6 minutes, until softened
Add corn, potatoes, stock, salt, pepper, and paprika
Cover and bring to a boil
Reduce heat and simmer on med-low 15-20 minutes, until potatoes are fork tender
In a food processor, puree 1.5 cups of chowder with 1 tbsp of flour
Whisk pureed mixture back into chowder
Add half and half, thyme and chives
Cover and simmer on med-low for another 10 minutes
Serve hot with chives and black pepper