Chicken Chowder with Potato, Bacon, and Corn

Ingredients

• 1 whole small chicken
• 3 medium onions, divided
• 4 stalks celery, divided
• 2 bay leaves
• 10 black peppercorns
• 8 sprigs thyme
• 2 teaspoons olive oil
• 8 ounces bacon finely chopped
• 1/3 cup all-purpose flour
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
• 2 cups fresh or frozen corn kernels
• 1/2 cup heavy cream
• Kosher salt and fresh ground black pepper
• Handful chopped parsley

Directions

1. Set the chicken in a large Dutch oven. Add the halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme, then pour in just enough water to cover, about 3 quarts. Bring everything to a boil over high heat, lower the heat to the gentlest simmer, cover, and cook until the chicken is tender enough to slip from the bone, about 1 hour. Carefully lift the chicken out of the stock and leave it until it is cool enough to handle.
2. Pull the meat from the chicken, then put the bones back into the pot. Let the stock keep simmering for 1 more hour. While it cooks, shred the chicken, put it in a medium bowl, moisten it with 1 ladle of stock, and refrigerate it until you need it.
3. After 1 hour, strain the stock and leave it undisturbed for 15 minutes. Spoon off the fat from the surface, then measure the stock. You should have about 6 to 7 cups. If you have extra, simmer it gently until it reduces. If you are short, add enough water to bring it to at least 6 cups.
4. In the empty stockpot, warm the oil with the bacon over medium heat. Cook, stirring occasionally, until the bacon has crisped and released its fat, about 10 minutes. Move the bacon to a plate lined with paper towels.
5. Add the chopped onions, chopped celery, and 1/2 teaspoon salt to the pot. Cook over medium heat until the vegetables have softened, 6 to 8 minutes. Stir in the flour and cook until it turns a light golden blond, about 1 minute. Slowly whisk in the stock in a thin, steady stream until smooth and fully combined. Add the potatoes, then season to taste with salt and pepper. Bring the chowder to a simmer and cook until the potatoes are just barely tender, about 10 minutes.
6. Stir in the corn and chopped thyme. Cook until the corn is only just tender, about 3 minutes. Add the shredded chicken, bacon, and cream, stirring until everything is heated through. Adjust the seasoning to taste, scatter parsley over the top, and serve.