Soup Sundays have easily become one of my favorite series this winter. With the season winding down, I wanted to share one of my absolute favorites with you.

Sweet Corn Chowder with Chicken 💛

Serves: 8–10

Ingredients

• 6 oz pancetta, diced

• 3 tbsp olive oil

• 4 cups chopped yellow onions

• 2 cups sliced leeks

• 3 tbsp unsalted butter

• ⅓ cup all-purpose flour

• 2 tsp kosher salt

• 1 tsp black pepper

• ½ tsp smoked paprika

• ½ tsp turmeric

• Leaves from 4 sprigs thyme

• 1 bay leaf

• 10 cups chicken stock

• 5 cups diced Yukon Gold potatoes

• 10 cups corn kernels

• 1 rotisserie chicken, pulled

• 1½ cups half-and-half

• 6 oz sharp white cheddar, grated

• ½ cup crème fraîche

Garnish: pancetta, jalapeño, chives, cheddar

Instructions

1. Cook pancetta + olive oil in a large pot until crisp (6–7 min). Remove and set aside.

2. Add onions, leeks, and butter. Cook until very soft (10–12 min).

3. Stir in flour, salt, pepper, paprika, turmeric, and thyme. Cook 2–3 min.

4. Slowly add stock, then potatoes + bay leaf. Simmer until potatoes are tender (12–15 min).

5. Add 8 cups corn + chicken. Simmer 5 min. Sauté remaining 2 cups of corn  in butter and use as a topping.

6. Remove bay leaf. Stir in half-and-half, cheddar, and crème fraîche. Heat gently until creamy (do not boil). Adjust seasoning.

7. Serve topped with pancetta, jalapeño, chives, and cheddar.