Chicken Bacon Corn Chowder


1 qt chicken broth
4 cans of chunk chicken
1 pound, thick bacon, diced
1 T extra-virgin olive oil
5 stalks celery, diced
5 carrots, peeled and diced
1 bag southern hash browns
4 cans corn or 2 Qt frozen sweet corn
4 cans cream corn
1 to 2 tsp fresh thyme leaves
1 qt heavy cream
Freshly ground black pepper


Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and carrots. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the veggies are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.