Ingredients:

  • 4 slices thick-cut bacon, diced (120g)
  • 1 medium yellow onion, finely diced (150g)
  • 2 ribs celery, diced (80g)
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried thyme
  • 1 lb cooked chicken breast, shredded (450g)
  • 3 cups low-sodium chicken bone broth (710ml)
  • 2 large Yukon Gold potatoes, ½-inch cubes (400g)
  • 2 cups sweet corn, divided (300g)
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup heavy cream (240ml)
  • 1 tbsp cornstarch

Instructions:

  1. Place the 120g diced bacon in a cold pot and turn the heat to medium. Note: Starting cold renders more fat for sautéing.
  2. Remove the crispy bacon but leave the fat. Add the 150g onion and 80g celery, cooking until translucent and soft.
  3. Stir in the 15g minced garlic, 1 tsp thyme, and 1 tsp smoked paprika. Cook for 1 minute until fragrant and toasted.
  4. Pour in the 710ml bone broth and add the 400g diced potatoes. Bring to a boil, then reduce to a simmer.
  5. Simmer for 10-12 minutes until the potatoes are fork tender.
  6. Stir in the 450g shredded chicken and 1.5 cups of the corn (reserve the rest).
  7. Take the remaining 0.5 cups of corn and 1/4 cup of the broth, blend until smooth, and stir back in. Note: This creates a natural creaminess.
  8. Whisk the 1 tbsp cornstarch into the 240ml heavy cream. Pour this slowly into the pot.
  9. Cook for another 3-5 minutes until the soup coats the back of a spoon.
  10. Stir the bacon back in, add the 1 tsp salt and 0.5 tsp pepper, and serve hot.