Ingredients:

  • 4 strips thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 2 celery stalks, diced
  • 1.5 lbs cooked chicken breast, shredded or cubed
  • 3 cups chicken bone broth
  • 2 large Russet potatoes, peeled and cubed (1/2 inch)
  • 1 large Russet potato, peeled and finely grated
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 can (14.75 oz) cream-style corn
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place diced bacon in a cold Dutch oven or heavy-bottomed stockpot over medium heat. Render the fat until the bacon is crisp and mahogany-colored.
  2. Remove the bacon bits with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
  3. Add the diced onion, celery, and red bell pepper to the pot. Sauté until onions are translucent and vegetables begin to soften.
  4. Stir in minced garlic, dried thyme, and smoked paprika. Cook for 30 seconds until highly fragrant.
  5. Pour in the chicken bone broth, using a wooden spoon to scrape the bottom of the pot to release the browned bits (fond).
  6. Add the cubed potatoes, grated potato, corn kernels, and cream-style corn. Bring the mixture to a rapid simmer.
  7. Reduce heat to medium-low. Stir in the cooked chicken and heavy cream. Simmer for 15-20 minutes or until the cubed potatoes are fork-tender and the broth has thickened from the starch of the grated potato.
  8. Season with salt and cracked black pepper to taste. Serve hot, garnished with the reserved crispy bacon and fresh chives.