Chicken Corn Chowder

Potatoes and Onions: Preheat the oven to 450ºF (232ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Cut 1 lb red potatoes into halves and 1 yellow onion into wedges. In a large bowl, toss the potatoes and onions with 2 Tbsp extra virgin olive oil, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper, then transfer to a baking sheet. Roast until a skewer pierces the potatoes easily and the skin is crispy, about 25–30 minutes. Remove from the oven and set aside.
Chicken: Shred or cut 1 whole rotisserie chicken into small bite-sized pieces and set aside.
Bacon: Cook 4 slices applewood smoked bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then chop into small bite-sized pieces once cooled.

Simmer Soup Base: In a large heavy-bottomed pot, combine the roasted potatoes and onions, shredded chicken, 1 can cream-style sweet corn, 1 can whole kernel corn, 8 cups chicken stock/broth, and 2 sprigs fresh thyme, then bring it to a gentle boil over medium heat.
Skim the Surface: Once boiling, skim off any foam/scum and fat from the surface for a refined broth. Reduce heat to medium-low and simmer for 5–10 minutes. Keep skimming during this time.

Stir in 1 cup heavy (whipping) cream, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Simmer for 3 minutes, or until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze the soup base (before adding heavy cream) for up to 2 months.