Ingredients:

  • 3 tablespoons Unsalted Butter (or reserved bacon fat)
  • 1 medium Yellow Onion, finely diced (150g)
  • 2 Celery stalks, finely diced (80g)
  • 1/4 cup All-Purpose Flour
  • 2 cloves Garlic, minced
  • 4 cups Low Sodium Chicken Broth
  • 1.5 pounds Russet or Yukon Gold Potatoes, peeled and diced (1/2-inch pieces)
  • 2 cups Corn Kernels (fresh, frozen, or canned)
  • 1 teaspoon Dried Thyme
  • Salt and Black Pepper, to taste
  • 2 cups Cooked Chicken Breast or Thighs, shredded
  • 1 cup Heavy Cream (35% fat)
  • Optional: 4 strips Bacon, chopped and crisped, for garnish
  • Optional: 2 tablespoons Fresh Chives or Parsley, chopped

Instructions:

  1. In a large pot or Dutch oven, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon, reserving 3 tablespoons of the rendered fat (or use butter/oil if skipping bacon). Set bacon aside for garnish.
  2. Add the butter (or reserved bacon fat) to the pot over medium heat. Sauté the diced onion and celery until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 1 minute until a thick paste forms (the roux). This cooks out the raw flour taste and acts as the primary thickener.
  4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer. Add the diced potatoes and thyme.
  5. Reduce the heat to medium-low, cover partially, and simmer for 15–20 minutes, or until the potatoes are fork-tender. Using a potato masher, gently mash about 1/4 of the potatoes against the side of the pot to naturally thicken the chowder.
  6. Stir in the corn kernels, shredded cooked chicken, salt, and pepper. Stir in the heavy cream and heat through gently for 2 minutes. Do not boil. Taste and adjust seasoning. Serve hot, garnished with reserved crisp bacon and chives/parsley, if desired.