Ingredients:

  • 100 g Thick-cut Smoked Bacon (4 slices), diced small
  • 30 g Unsalted Butter (2 Tbsp)
  • 1 large Yellow Onion (200 g), finely diced
  • 2 stalks Celery (100 g), finely diced
  • 30 g All-Purpose Flour (¼ cup)
  • 225 g Cooked Chicken Breast (1.5 cups), shredded or diced
  • 950 ml Chicken Stock (4 cups), low sodium
  • 350 g Sweetcorn (2 cups), frozen or canned, drained
  • 1 tsp Dried Thyme
  • 1 small Bay Leaf
  • Salt, to taste
  • ½ tsp Freshly Ground Black Pepper
  • 240 ml Whole Milk (1 cup)
  • 120 ml Double Cream (½ cup)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Render the Bacon: Place the diced smoked bacon in the cold Dutch oven over medium heat. Cook until crispy and the fat is rendered (about 5-7 minutes). Remove the crispy bacon bits with a slotted spoon and set aside on paper towels; reserve the rendered fat in the pot.
  2. Sauté the Aromatics: Add the butter to the rendered bacon fat. Once melted, add the diced onion and celery. Sauté gently until the vegetables soften and become translucent (about 8 minutes). Do not allow them to brown.
  3. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This is crucial for cooking out the raw flour taste. The mixture (the roux) should look like a thick, pale paste.
  4. Add the Stock: Gradually whisk in the cold chicken stock, adding about one cup at a time. Whisk continuously until the liquid is smooth and lump-free before adding the next portion.
  5. Flavour Infusion: Add the dried thyme and bay leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cook, uncovered, for 10 minutes, allowing the base to thicken slightly.
  6. Incorporate Solids: Add the cooked chicken and sweetcorn kernels to the pot. Continue to simmer for 5 minutes, ensuring the corn is heated through.
  7. Temper the Dairy: In a separate bowl, whisk together the whole milk and double cream. Before adding to the chowder, remove one ladleful of the hot chowder liquid and slowly whisk it into the milk mixture (this is 'tempering'). This prevents the cold dairy from seizing or curdling when it hits the hot pot.
  8. Finish the Chowder: Pour the tempered dairy mixture into the pot. Heat gently over low heat, stirring constantly, until the chowder is hot but do not allow it to boil once the cream is added.
  9. Adjust and Serve: Remove the bay leaf. Check the seasoning, adding more salt and pepper as needed. Stir in most of the reserved crispy bacon. Serve immediately, garnished with fresh parsley and the remaining bacon.