Ingredients:

  • 6 slices (170g) thick-cut bacon, diced
  • 1 tbsp (15g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 lb (450g) boneless skinless chicken breast, cut into ½-inch cubes
  • 3 cups (425g) frozen or fresh corn kernels
  • 2 cups (300g) gold potatoes, peeled and small-cubed
  • 4 cups (950ml) low-sodium chicken stock
  • 1 tsp (5g) dried thyme
  • ½ tsp (3g) smoked paprika
  • 1 cup (240ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tsp (5g) lemon juice

Instructions:

  1. Heat a large Dutch oven over medium heat. Add the diced bacon and cook until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon, leaving the fat in the pot.
  2. Add the butter to the bacon fat. Sauté the diced onion, carrots, and celery until the onions are translucent and vegetables are softened (about 5 minutes). Stir in the garlic, thyme, and smoked paprika and cook for 60 seconds.
  3. Add the cubed chicken to the pot and brown the edges for about 3 minutes. Pour in the chicken stock and add the potatoes and corn. Bring to a boil, then reduce to a simmer for 10–12 minutes until potatoes are fork-tender.
  4. Use an immersion blender directly in the pot to pulse 3–4 times, liquefying a small portion of the corn and potatoes to thicken the base while leaving chunks for texture.
  5. Stir in the heavy cream and lemon juice. Return the cooked bacon to the pot and heat through for 2 minutes on low heat. Stir in the fresh parsley before serving.