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1
Place about half of the corn kernels in a blender with the half-and-half and 1 cup of chicken broth. Blend until creamy, then set aside.
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2
Heat oil over medium in a large Dutch oven. Add the onion and saute a few minutes before adding the carrot and celery. Saute the veggies about 5 minutes, then add the garlic.
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3
Add the creamy corn mixture and the remaining corn kernels, plus the remaining chicken stock to the Dutch oven. Bring to a full boil, then reduce heat to a simmer.
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4
In a large skillet, cook the bacon over medium heat until the fat begins to render and the meat begins to firm up. Add the chopped chicken and continue cooking another 3 minutes, just until chicken is browned but not cooked all the way through. Add the bacon/chicken to the Dutch oven and continue to simmer covered.
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5
Using a measuring cup, collect 1 1/2 cups of the liquid from the Dutch oven (it's okay if some of the chunks get in with the liquid) and set aside.
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6
In the same skillet you used to cook the meat, heat butter over medium heat and add flour. Using a wooden spoon, mix the flour and butter until flour shows some color.
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7
Add the liquid from the measuring cup a tablespoon at a time to the roux (butter/flour mixture in the skillet), allowing it to burn off before adding more liquid.
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8
After you've added about 1/2 cup of the liquid, you can begin adding it a little more quickly, but ensure the roux stays thick. Continue doing this until all of the liquid from the measuring cup has been incorporated with the roux.
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9
Add the thick roux to the Dutch oven, stir, and allow the chowder to continue to cook another 25 to 30 minutes at a low boil (increase heat to medium to get the chowder to a low boil if it is not already there) with the cover off. Stir every few minutes.
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10
When chowder reaches its desired thickness, check it for taste and add salt and pepper as desired.
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11
Enjoy while wearing sweatpants.
