Ingredients:

  • 4 slices bacon, diced (50g)
  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion, diced (150g)
  • 2 carrots, diced (100g)
  • 2 celery stalks, diced (100g)
  • 2 cloves garlic, minced (6g)
  • 1/2 tsp dried thyme (1g)
  • 1/4 tsp red pepper flakes (0.5g) (optional)
  • 4 cups chicken broth (950ml)
  • 1.5 cups cooked chicken, shredded or diced (300g)
  • 2 cups corn kernels, fresh or frozen (250g)
  • 1 large russet potato, peeled and diced (200g)
  • 1 cup heavy cream (240ml)
  • 2 tbsp all-purpose flour (16g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the olive oil to the reserved bacon fat in the pot. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in the chicken broth and add the diced potato. Bring to a boil, then reduce heat and simmer until the potato is tender, about 10-15 minutes.
  4. In a small bowl, whisk together the heavy cream and flour until smooth. Gradually whisk the cream mixture into the simmering chowder. Cook, stirring constantly, until the chowder has thickened slightly, about 2-3 minutes.
  5. Stir in the cooked chicken and corn. Heat through, about 2-3 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls, garnish with crispy bacon and fresh parsley, and serve hot.