Ingredients:

  • 1 tbsp (15g) Unsalted butter
  • 4 oz (115g) Bacon, diced
  • 1 Large yellow onion, finely diced
  • 2 Stalks celery, sliced thinly
  • 1 Red bell pepper, diced
  • 3 cloves Garlic, minced
  • 1 lb (450g) Chicken breast, cut into 1/2 inch cubes
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 3 cups (710ml) Low sodium chicken stock
  • 2 cups (300g) Corn kernels
  • 1 tsp Dried thyme
  • 1/2 tsp Smoked paprika
  • Salt and cracked black pepper to taste
  • 2 tbsp (16g) All purpose flour
  • 1.5 cups (355ml) Heavy cream
  • 1/2 cup (50g) Sharp cheddar cheese, shredded
  • Fresh chives for garnish

Instructions:

  1. Place the diced bacon in a cold Dutch oven and turn the heat to medium. Starting cold lets the fat render slowly for maximum crispiness.
  2. Cook the bacon until it is golden and shattering, then remove with a slotted spoon.
  3. Add the chicken cubes to the remaining bacon fat. Cook for 4 minutes until golden on the edges. Remove and set aside.
  4. Toss in the butter, onion, celery, and red pepper. Cook for 5 minutes until the onions are translucent and fragrant.
  5. Stir in the minced garlic and cook for exactly 60 seconds until the aroma hits you.
  6. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty.
  7. Slowly pour in the chicken stock while whisking. Add the potatoes, thyme, and smoked paprika.
  8. Bring to a boil, then reduce heat. Simmer for 12 minutes until potatoes are fork tender.
  9. Stir in the chicken, corn, and heavy cream. Simmer for 5 minutes until the liquid is thick and velvety.
  10. Turn off the heat and stir in the cheddar cheese and bacon. Serve garnished with fresh chives.