In a large Dutch oven over medium heat, cook the chopped bacon until it’s crispy and the fat has rendered, about 8 minutes. Stir occasionally to ensure even cooking and prevent sticking. Transfer the bacon to a plate, leaving the rendered fat in the pot.

Add 2 tablespoons of butter to the same pot over medium heat. Toss in the sliced leeks and diced celery, sautéing for about 5 minutes until softened and fragrant.

Raise the heat to medium-high and introduce the chopped chanterelles, fresh thyme, and a bay leaf. Stir frequently for around 3 to 5 minutes, allowing the mushrooms to soften.

Sprinkle in ¼ cup of flour, stirring continuously until fully incorporated. Cook for approximately 2 minutes to eliminate the raw flour taste.

Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom. Allow it to reduce by half for about 3 to 5 minutes.

Slowly pour in 4 cups of chicken stock, followed by the diced baby Yukon Gold potatoes, sea salt, black pepper, nutmeg, and cayenne. Bring to a rolling boil before reducing to a gentle simmer. Cook for about 15 minutes, or until the potatoes are tender.

Once the potatoes are tender, reduce the heat to low and gradually stir in 1 cup of heavy cream. Allow it to heat through gently.

Taste and adjust the seasoning of your chowder with additional salt or pepper if needed. Serve immediately, garnished with freshly cracked black pepper and a sprinkle of thyme.