This is comfort food at it's finest. I took an old recipe of my moms and tweaked it adding some modern twists. Taste great on a cold fall or winter day. I have also added sweet potato and squash to this recipe with great results.
1Assemble all ingredients. Get two large dutch ovens.
2Place 1/2 stick butter in one dutch oven and saute onion, celery, carrots and garlic until browned. Add wine and deglaze scrapping up bits from bottom of pan. Add one cup of chicken and bring to a boil. Reduce to simmer and cook until veggies are soft and mushy.
3Meanwhile add the remaining 4 cups of chicken broth to the other dutch oven. Bring to a boil and add potatoes. Cook until potatoes are soft. Add corn. Simmer on low.
4Take the veggies in broth and puree them in a food processor or use an immersion blender. This will help thicken the chowder. Remove from food processor and add the heavy cream and remaining 1/2 stick of butter.
5Pour cream mixture into the potato mixture. Add bacon and seasoning with salt and pepper.