Ingredients:

  • 4 slices thick-cut bacon, diced (approx. 150g)
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 large yellow onion, finely diced
  • 2 medium carrots, small diced
  • 2 stalks celery, small diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken stock
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups corn kernels (fresh, frozen, or drained canned)
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 2 tbsp fresh chives, sliced

Instructions:

  1. In a large Dutch oven over medium heat, fry the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Season the cubed chicken with smoked paprika, salt, and pepper. Increase heat to medium-high and sear the chicken in the bacon fat until golden brown on all sides. Remove chicken and set aside; it does not need to be cooked through yet.
  3. Add the onion, carrots, and celery to the pot. Sauté for 5-6 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux and remove the raw flour taste.
  5. Slowly whisk in the chicken stock to prevent lumps. Add the potatoes and thyme. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are fork-tender.
  6. While the soup simmers, place 1 cup of the corn kernels into a blender with a splash of the heavy cream. Pulse until smooth and stir this mixture into the pot along with the remaining whole corn kernels.
  7. Return the chicken and any accumulated juices to the pot. Stir in the remaining heavy cream. Simmer for 5 minutes until the chicken is cooked through and the chowder has thickened.
  8. Adjust seasoning with salt and pepper. Serve hot, garnished with the reserved crispy bacon and fresh chives.