Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, finely sliced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1.5 lbs boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 3 cups Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups sweet corn, fresh or frozen
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, chopped
  • 2 slices cooked bacon, crumbled (optional garnish)

Instructions:

  1. In a large Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until softened. Stir in the garlic and smoked paprika, cooking for 60 seconds until fragrant.
  2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. The mixture will look like a thick paste; this is your roux.
  3. Slowly pour in 1 cup of the chicken stock while whisking or stirring vigorously. This prevents lumps. Once smooth, add the remaining stock.
  4. Stir in the diced potatoes and the sweet corn. Bring the mixture to a gentle boil, then immediately reduce to a simmer.
  5. Cook for about 12-15 minutes until the potatoes are fork tender but not falling apart.
  6. Add the cubed chicken breast. Simmer for another 5-7 minutes until the chicken is opaque throughout and firm to the touch.
  7. Lower the heat to medium low. Stir in the milk and heavy cream. Heat through for 2 minutes, but do not let it reach a rolling boil. Season and serve. Taste it. Add your salt and pepper. Ladle into bowls and top with chives and crumbled bacon.