Sweat the aromatics: In a large frying pan over a medium heat, warm the olive oil until it shimmers. Add the diced onion and celery, stirring frequently. Cook for about 5 minutes until the onion turns translucent and you can smell a sweet, savoury aroma. Add the minced garlic for the last 30 seconds, until fragrant.

Transfer to the slow cooker: Spoon the softened onion mixture into the crockpot. Now add the diced carrots, cubed potatoes, frozen sweetcorn, stock, thyme, smoked paprika, and bay leaf. Give everything a good stir until the vegetables are evenly distributed.

Slow cook: Place the lid on the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours. You’ll know it’s ready when the potatoes are fork-tender and the liquid is bubbling gently around the edges.

Partially blend (for creaminess): Remove the bay leaf. Using an immersion blender, blitz the soup for just 10-15 seconds. You want to break down about a third of the potatoes and corn to create a naturally creamy texture without making it completely smooth. The soup will look slightly thicker and have a pale golden colour.

Stir in the cream: Pour in the double cream and stir thoroughly. The colour will shift to a soft, buttery yellow. If you prefer a thicker chowder, stir in the cornflour slurry now and cook on HIGH for an additional 10 minutes, until the liquid visibly coats the back of a spoon.

Season and serve: Taste the chowder and adjust with salt and pepper. Ladle into bowls and garnish with fresh chives or parsley. The steam will carry the sweet, earthy scent of corn and thyme.