Chicken Corn Chowder with Bacon Recipe | D’Artagnan

Step 1

Recipes Chicken, Capon & Poussin

Step 2

In a large heavy pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, set aside. Drain all but about 2 tablespoons of the bacon fat from the pan. Add 1 tablespoon black truffle butter, shallots, carrots, celery, leek, and garlic; saute until softened, about 5 minutes. Add potatoes, thyme, parsley, and bay leaf. Season with salt and pepper; saute about 2 minutes more.Add chicken broth. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low, cover and cook, stirring occasionally until potatoes are almost tender, about 15 minutes. Remove thyme sprigs, parsley, and bay leaf; discard. Stir in chicken confit, corn, and half of the bacon; continue to cook until potatoes are tender, about 5 minutes more.Melt the remaining 3 tablespoons of black truffle butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until golden brown, about 2-3 minutes. Slowly add in half & half while whisking vigorously, until completely smooth and thickened slightly. Stir mixture into soup until completely incorporated. Serve soup with remaining crumbled bacon and chopped chives.