Ingredients:

  • 4 strips thick-cut bacon, diced (115g)
  • 1 medium yellow onion, finely diced (150g)
  • 2 medium carrots, peeled and diced (120g)
  • 2 stalks celery, diced (80g)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes (680g)
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (680g)
  • 3 cups corn kernels, fresh or frozen (450g)
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 4 cups low-sodium chicken stock (950ml)
  • 1 cup heavy cream (240ml)
  • salt and black pepper to taste

Instructions:

  1. Cook 4 strips diced bacon in a large pot over medium heat until the fat renders and bacon is crisp. Remove bacon with a slotted spoon, leaving the fat.
  2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté 6 minutes until the vegetables are translucent and soft.
  3. Stir in 3 minced garlic cloves and cook 1 minute until fragrant but not browned. Sprinkle 1/4 cup flour over the vegetables and stir constantly for 2 minutes until the flour smells slightly nutty.
  4. Slowly whisk in 4 cups chicken stock, scraping the bottom of the pot to release any flavorful browned bits. Add 1.5 lbs cubed potatoes, 1 tsp dried thyme, and 1/2 tsp smoked paprika.
  5. Bring to a boil, then reduce heat and simmer 12 minutes. Stir in 1.5 lbs cubed chicken and 3 cups corn.
  6. Cook 10 minutes until chicken is opaque and potatoes are fork tender. Stir in 1 cup heavy cream and the reserved bacon. Season with salt and pepper.