Ingredients:

  • 1 tbsp olive oil
  • 4 slices bacon, chopped (about 115g/4oz)
  • 1 medium onion, chopped (about 150g/5.3 oz)
  • 2 cloves garlic, minced (about 6g/0.2 oz)
  • 2 carrots, diced (about 150g/5.3 oz)
  • 2 celery stalks, diced (about 150g/5.3 oz)
  • 1 tsp dried thyme (about 2g/0.07 oz)
  • ½ tsp dried rosemary (about 1g/0.035 oz)
  • 4 cups chicken broth
  • 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch pieces
  • 2 cups frozen sweetcorn kernels
  • 1 large potato, peeled and diced (about 200g/7 oz)
  • 1 cup heavy cream
  • ½ cup all-purpose flour
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of cayenne pepper

Instructions:

  1. Cook bacon in the pot until crispy. Remove bacon and set aside, reserving the bacon fat. Sauté onion, garlic, carrots, and celery in the bacon fat until softened. Add thyme and rosemary; cook until fragrant.
  2. Whisk flour into the sauteed vegetables and cook for a minute. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer.
  3. Add the diced chicken and potato to the simmering broth. Cook until the chicken is cooked through and the potatoes are tender. Check the internal temp of the chicken for 165F
  4. Stir in the frozen sweetcorn and heavy cream. Heat through, but do not boil.
  5. Season with salt, pepper, and cayenne pepper (if using). Stir in the reserved bacon. Garnish with fresh parsley and serve hot.