Ingredients:

  • 6 slices Thick-cut bacon, diced (170g)
  • 1 large Yellow onion, finely chopped (200g)
  • 3 cloves Garlic, minced
  • 2 stalks Celery, diced (100g)
  • 6 cups Frozen sweet corn (900g)
  • 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes (680g)
  • 1 lb Boneless, skinless chicken thighs (450g)
  • 1 tsp Smoked paprika
  • 1 tsp Dried thyme
  • 1/2 tsp Cayenne pepper
  • 4 cups Low-sodium chicken stock (950ml)
  • 1 cup Heavy cream (240ml)
  • 2 tbsp Cornstarch (30g)
  • 1 tbsp cold water
  • 1 cup Sharp cheddar cheese, shredded (115g)
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Place the 6 slices of diced bacon in a skillet over medium heat and cook until the fat renders and the bits are crispy. Note: This provides the flavor foundation for the entire dish.
  2. Add the chopped onion, celery, and garlic to the bacon fat in the skillet. Sauté 5 minutes until the onions are translucent and fragrant.
  3. Transfer the bacon and onion mixture into the slow cooker, then add the 6 cups of frozen corn and 1.5 lbs of diced potatoes.
  4. Season the 1 lb of chicken thighs with salt, pepper, smoked paprika, thyme, and cayenne, then place them on top of the vegetables.
  5. Pour the 4 cups of chicken stock over everything. Note: Do not worry if the liquid does not completely submerge the chicken; it will sink as it cooks.
  6. Cover and cook on LOW for 7 hours. Note: Avoid opening the lid during this time as it lets out significant heat.
  7. Remove the chicken thighs from the pot, shred them using two forks, and return the meat to the slow cooker.
  8. In a small bowl, whisk the 2 tbsp of cornstarch with 1 tbsp of cold water until completely smooth and milky.
  9. Stir the slurry and the 1 cup of heavy cream into the pot. Note: The liquid will start to look glossy and thick almost immediately.
  10. Stir in the 1 cup of shredded cheddar cheese. Cook on LOW for an additional 15 minutes until the cheese is fully melted and the soup is bubbly.