Ingredients:

  • 2 slices bacon, diced (approximately 60g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 2 cloves garlic, minced (approx. 6g)
  • 4 cups chicken broth (low sodium recommended) (950ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes (approx. 450g)
  • 1 pound Yukon Gold potatoes, peeled and diced (approx. 450g)
  • 2 cups fresh or frozen corn kernels (approx. 300g)
  • 1 cup heavy cream (240ml)
  • 1/4 cup chopped fresh parsley (approx. 10g)
  • 1 teaspoon dried thyme (2g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook diced bacon in the Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add olive oil to the pot with the bacon fat. Sauté onion and celery over medium heat until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth, add the cubed chicken, thyme, salt and pepper to taste. Bring to a simmer.
  4. Reduce heat and simmer gently for 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  5. Add the diced potatoes and corn kernels to the pot. Bring back to a simmer and cook until potatoes are tender, about 10-15 minutes.
  6. Reduce heat to low, stir in the heavy cream and half of the cooked bacon. Heat gently, being careful not to boil.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle chicken and corn chowder into bowls. Garnish with remaining bacon, fresh parsley, and optional chives and a swirl of cream.