Dice the bacon into small pieces and cook in a large pot over medium heat for about 8-10 minutes, stirring occasionally, until the bacon is crispy and most of the fat has rendered. The rendered fat will be your cooking medium and adds incredible depth to the chowder. Once crispy, remove the bacon with a slotted spoon and set aside, leaving about 3 tablespoons of bacon fat in the pot—this is liquid gold for flavor.

Add the butter to the bacon fat remaining in the pot over medium heat and let it melt completely. Once melted and foaming, sprinkle the flour over the fat and butter, stirring constantly for about 1-2 minutes until the mixture turns a light golden color. This roux will thicken the chowder and add a subtle nutty flavor that makes the soup feel rich and luxurious.

Gradually whisk in the chicken broth, evaporated milk, and whole milk, stirring constantly to prevent lumps from forming in the roux. Once smooth, add the ranch seasoning mix and stir well to distribute evenly. The evaporated milk gives this chowder its signature creamy, concentrated flavor—I always use it over heavy cream because it adds richness without being too heavy.

Stir in the diced red potatoes and corn kernels, along with the smoked paprika and cracked black pepper. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover with a lid. Simmer gently for 50-60 minutes until the potatoes are completely tender and the flavors have melded together. The potatoes will break down slightly and help thicken the chowder naturally while keeping it creamy.

Remove the pot from heat and stir in the shredded cheddar cheese until completely melted and incorporated. Fold in the crispy bacon from Step 1 and taste for seasoning, adjusting salt and pepper as needed. I like to reserve the green onions as a fresh garnish rather than stirring them in—this keeps them vibrant and adds a nice textural contrast to the creamy chowder. Ladle into bowls and top generously with sliced green onions before serving.