- 4 slices thick-cut bacon, chopped
- 3 stalks celery, finely chopped
- 2 medium shallots, finely chopped
- ¼ tsp cayenne (ground red) pepper
- ½ cup all-purpose flour
- 950ml chicken stock
- 450g skinless, boneless chicken thighs
- 450g red potatoes, cut into 1cm chunks
- 2 cups full-cream milk
- 2 cups fresh or frozen corn
- thinly sliced basil, for garnish
- oyster crackers or other salted crackers, for serving
1. In a 6l pot, cook bacon on medium until crispy and browned, stirring occasionally. With a slotted spoon, transfer to plate; set aside.
2. To pot, add celery, shallots, cayenne pepper and ¼ tsp salt. Cook for 7 to 10 minutes or until vegetables are almost tender, stirring occasionally. Sprinkle flour over vegetables. Cook for 1 minute, stirring.
3. Slowly stir in stock. Heat to simmering on high. Add chicken and potatoes. Reduce heat to medium. Cook for 12 to 15 minutes or until chicken is cooked and potatoes are tender, stirring occasionally. With tongs, transfer chicken to bowl and shred. Return chicken to pot. Stir in milk, corn and ½ tsp salt. Cook for 3 minutes or until corn is hot. Garnish with basil and reserved bacon.
Serve with crackers, if desired.