Ingredients:

  • 4 slices bacon, diced (Approximately 115g / 4 oz)
  • 1 medium yellow onion, diced (Approximately 150g / 5.3 oz)
  • 2 celery stalks, diced (Approximately 100g / 3.5 oz)
  • 2 carrots, diced (Approximately 100g / 3.5 oz)
  • 2 cloves garlic, minced
  • 4 cups (950ml / 32 fl oz) chicken broth (low sodium preferred)
  • 1 pound (450g / 16 oz) boneless, skinless chicken breasts, cooked and shredded
  • 2 cups (300g / 10.5 oz) frozen corn kernels
  • 1 (14.75 oz / 418g) can creamed corn
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 cup (240ml / 8 fl oz) heavy cream
  • 2 tablespoons all-purpose flour (Approximately 16g / 0.6 oz)
  • 2 tablespoons cold water
  • Fresh parsley, chopped (optional)
  • Crispy bacon crumbles (optional)
  • Hot sauce (optional)

Instructions:

  1. Sauté diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Add onion, celery, and carrots to the pot and sauté in the bacon fat until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in chicken broth, thyme, salt, and pepper. Bring to a simmer.
  4. Add shredded chicken, frozen corn, and creamed corn. Return to a simmer.
  5. In a small bowl, whisk together flour and cold water to form a slurry. Gradually whisk the slurry into the simmering chowder. Cook, stirring constantly, until the chowder thickens slightly, about 2-3 minutes.
  6. Reduce heat to low and stir in heavy cream. Heat through, but do not boil.
  7. Ladle chowder into bowls. Garnish with reserved bacon crumbles and fresh parsley (if desired).