You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below.
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Chicken and Corn Chowder Recipe 
Ingredients:

1 cup bacon, diced
1 tbsp cooking oil
1 cup onion, diced
1 can corn niblets, drained, 341 ml 12 oz
1 can Creamed Corn, 398 ml 14 oz
5 cups Whole Milk split
1/4 cup cornstarch
2 cups chicken, cooked and diced
2 cups cooked potato
1/2 tsp salt plus more to taste
1/4 tsp pepper
1 tbsp sugar

Instructions:
1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.
2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.
3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.
4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.
5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.

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