CHICKEN, CORN & POTATO CHOWDER

This recipe has everything you want in a chowder: salty bacon, tender potatoes, sweet corn kernels, and bright herbs, all in a creamy, savory broth. The addition of chicken    adds to the heartiness, but you could easily omit it for a simpler soup, or you can replace it with firm white fish, added during the last 20 minutes of cooking.

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 6 hours (slow cooker)

Ingredients:

• ¼ lb (120 g) applewood-smoked bacon, diced
• 1 tbsp unsalted butter
• ½ yellow onion, finely chopped
• 1 small red bell pepper, seeded and diced
• 1 celery stalk, finely chopped
• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 2 tbsp all-purpose flour
• Kosher salt and freshly ground black pepper
• 1½ lb (680 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) chunks
• 2 cups (480 ml) chicken stock
• ½ cup (120 ml) dry white wine
• 1 bay leaf
• 2 cups (340 g) fresh or frozen corn kernels
• 1 cup (240 ml) heavy cream
• 1 tbsp finely chopped fresh tarragon, plus extra for garnish
• 1 tbsp snipped fresh chives, plus extra for garnish

Instructions:

1. Crisp the Bacon:
   • In a large skillet over medium heat, cook the bacon, stirring often, until crisp (about 5 minutes). Transfer to a paper towel-lined plate and set aside.
2. Sauté the Vegetables:
   • Drain all but 1 tablespoon of bacon fat from the skillet. Add the butter and melt over medium heat. Stir in the onion, bell pepper, and celery. Cook, stirring occasionally, until softened (about 6 minutes). Transfer to a slow cooker.
3. Coat the Chicken:
   • In a bowl, toss the chicken with flour, 2 teaspoons salt, and 1 teaspoon pepper until evenly coated. Add to the slow cooker along with the potatoes, chicken stock, white wine, and bay leaf. Stir to combine.
4. Slow Cook:
   • Cover and cook on low for 5 hours, or until the chicken is cooked through and the potatoes are tender.
5. Finish the Chowder:
   • Stir in the reserved bacon, corn, and heavy cream. Cover and cook for an additional hour, until the corn is tender and the chowder is heated through.
   • Just before serving, stir in the tarragon and chives.
6. Serve:
   • Ladle into bowls and garnish with extra fresh herbs. Serve warm with crusty bread.

Chef’s Notes:

• For a Thicker Chowder: Mash a few potatoes into the broth before adding the cream.
• Wine Pairing: A crisp Chardonnay or Sauvignon Blanc complements the creamy, savory flavors.
• Make-Ahead Tip: This chowder tastes even better the next day—store in the fridge and gently reheat before serving.