Prepare the chicken by removing both legs and then carefully separating the chicken breasts from the carcass. Set aside the legs and wings for the stock.
2
Make the chicken stock by placing the legs and wings in a large pot. Add unpeeled carrots, celery, leeks, sliced garlic cloves, and peppercorns. Cover with water until the vegetables are just submerged.
3
Bring the stock to a boil, then reduce heat and simmer gently for about 1.5 hours. Remove the chicken pieces and set aside in liquid to keep warm and moist. Continue simmering the stock for another couple of hours to develop deeper flavor. Do not add salt or pepper to the stock at this stage.
4
Cook the bacon slowly over low heat in a large pot to render its fat and make it crispy without burning. Add the large sliced onion and gently sweat it until translucent.
5
Prepare all the soup vegetables by cutting the celery into fine pieces, shaping the carrots into thin ribbons using a channel knife or julienne peeler, draining them well, mincing the white parts of the leeks, and dicing the potatoes into small cubes.
6
Add the prepared celery, leeks, potatoes, fresh sage, minced garlic, salt, and curry powder to the bacon and onion mixture. Pour in the prepared chicken stock until everything is well covered.
7
Simmer the soup for about 45 minutes until the vegetables are tender. Remove the chicken from the stock and shred the meat into small pieces, discarding the bones. Return the shredded chicken to the pot.
8
Stir in the frozen corn and shredded cheddar cheese. Mix well until the cheese is completely melted. Add the heavy cream and blend thoroughly.
9
Adjust the soup consistency by bringing it to a rolling boil. Mix cornstarch with an equal amount of water to create a slurry with the consistency of thick cream. Slowly add the cornstarch mixture to the boiling soup while stirring to reach the desired thickness.
10
Taste the soup and adjust the final seasoning with salt and black pepper as needed. If the soup is too thick, thin it with reserved stock. Serve hot and enjoy.
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