Bacon Corn Chowder

It's a rainy day here in the valley.  I had a refrigerator full of veggies from my CSA that needed some attention so what better way to use the corn on the cob, carrots and potatoes than with a soul warming soup.

Bacon Corn Chowder

2 tbsp butter
2 tbsp flour
4 cups milk
2 large carrots, peeled and sliced
2 large potatoes (or 6 small), peeled and diced
6 ears of corn, shucked and cut off cobs
1/4 tsp paprika
1 bay leaf
Kosher salt and freshly ground pepper to taste
4 thick slices of bacon, cut into 1/4" pieces and cooked until fat has rendered off

In a large saucepan or dutch oven, melt the butter and stir in the flour.  Gradually whisk milk into the flour mixture.  Bring to a simmer and add in the carrots, potatoes and bay leaf.  When slightly tender, add in corn, bacon and seasonings.