Chicken Corn Chowder

Sauté the Aromatics

• Add the butter to the bacon fat in the pot. Once melted, add the diced onion and celery.
• Sauté for 5-6 minutes until the vegetables have softened.
• Stir in the minced garlic and cook for 1 more minute until fragrant.

Create the Chowder Base

• Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
• Gradually whisk in the chicken broth, ensuring no lumps form. Then, slowly whisk in the milk until the mixture is smooth.
• Bring the mixture to a gentle simmer.

Simmer with Chicken and Potatoes

• Carefully place the whole chicken breasts into the pot. Add the diced potatoes, dried thyme, salt, and pepper.
• Stir to combine and bring back to a simmer.
• Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender and the chicken is cooked through (reaches an internal temperature of 165°F or 74°C).

Shred the Chicken

• Carefully remove the cooked chicken breasts from the pot and place them on a cutting board.
• Allow the chicken to cool for a few minutes, then use two forks to shred it into bite-sized pieces.
• Return the shredded chicken to the pot.

Finish and Thicken

• Stir the frozen corn and heavy cream into the chowder.
• Continue to cook over low heat for 3-5 minutes, allowing the corn to heat through. Do not let the chowder boil after adding the cream to prevent curdling.
• Taste and adjust the seasoning with more salt and pepper if needed.

Garnish and Serve

• Ladle the hot chowder into serving bowls.
• Garnish with the reserved crispy bacon and a sprinkle of fresh parsley.
• Serve immediately and enjoy.