Ingredients:

  • 4 slices bacon, diced (120g)
  • 1 medium yellow onion, chopped (150g)
  • 2 carrots, peeled and diced (120g)
  • 2 celery stalks, diced (120g)
  • 2 cloves garlic, minced (6g)
  • 4 cups chicken broth (960ml)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml - optional)
  • 1.5 lbs Yukon gold potatoes, peeled and diced (680g)
  • 2 cups frozen corn kernels (240g)
  • 1 cup heavy cream (240ml)
  • 1/4 cup chopped fresh parsley, for garnish (optional) (15g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot.
  2. Add chopped onion, carrots, and celery to the pot with the bacon fat. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, add chicken cubes, thyme, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  4. Reduce heat and simmer for 10-12 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C).
  5. Add diced potatoes to the chowder. Simmer until the potatoes are tender, about 10-15 minutes.
  6. Stir in frozen corn kernels and heavy cream. Heat through, but do not boil.
  7. Season with salt and pepper to taste. Ladle into bowls and garnish with reserved bacon and fresh parsley (if using). Enjoy this delicious Corn Chicken Chowder.