Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (300g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 3 cups (450g) frozen or canned sweet corn
  • 4 cups (950ml) low-sodium chicken broth
  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 6 strips (60g) bacon, cooked and crumbled
  • 3 tbsp (25g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the onions are translucent and the carrots have softened, roughly 5–7 minutes.
  2. Stir in the garlic and thyme, cooking for another 60 seconds until the scent becomes fragrant and nutty.
  3. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  4. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the cubed potatoes.
  5. Bring to a gentle boil, then reduce heat to low and simmer for 12–15 minutes, or until the potatoes are fork-tender.
  6. Stir in the corn and cooked chicken. Let them heat through for 3–5 minutes.
  7. Lower the heat to medium-low and stir in the heavy cream and crumbled bacon. Heat until the soup is velvety and steaming, but do not let it reach a rolling boil.
  8. Garnish with fresh parsley.