INGREDIENTS
6 strips bacon cut into small pieces (I like to cut them after they are cooked, it makes it a little bit easier)
2 large uncooked chicken breasts cut into small bite-size pieces
1/2 medium onion chopped
2 sticks celery chopped
1/4 cup flour
2 cloves garlic minced
4 cups chicken broth or stock
2 cups frozen or fresh corn
1 cup heavy/whipping cream
3 medium-to-large Russet potatoes peeled & diced
1/4 teaspoon Italian seasoning
Pinch cayenne pepper
Salt & pepper to taste
Scallions chopped, optional for serving (makes it look pretty)
INSTRUCTIONS
Let's cook your bacon. Add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Meanwhile, prep your onion, celery, chicken and potatoes.
Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds flavor).
Add the onion and celery to the pot and sauté for 5 minutes.
Stir in the flour and cook for about a minute, stirring constantly.
Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.
Cook until the potatoes are done (15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
Enjoy!
NOTES
Serves 4-6
The chicken will cook right in the soup. If you want to use already cooked/rotisserie chicken, add in during the last 5-10 minutes of cooking so it doesn't dry out too much since it's already cooked.
Anywhere around 1.5-2 pounds will work for the potatoes if you want to weigh them.
This is a thick soup. If you prefer a thinner consistency, add a splash more broth or water as needed.
If you're sensitive to salt, use low-sodium chicken broth.
I hope you enjoyed this recipe! It is definitely one that makes the heart happy!
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