Ingredients
Units Scale
- 1/2 lb about 8 slices bacon chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chopped sweet onion
- 2 cloves garlic (minced)
- 1/3 cup all-purpose flour
- 6 cups reduced-sodium chicken broth
- 3 medium russet potatoes (cubed)
- 1 pound shredded cooked chicken breast
- 2 cups fresh sweet corn kernels
- 1 1/2 cups half and half cream
Instructions
- In a 5- to 6-quart Dutch oven or stock pot, cook bacon until crisp. Remove using tongs. Set bacon aside. Reserve 1 tablespoon drippings in pot.
- Add sweet onion to pot. Cook and stir until tender. Add minced garlic, cook and stir for 2-3 minutes.
- Stir in flour. Cook and stir for 1 minute. Add chicken broth and cubed potatoes. Bring to a boil. Reduce heat. Stir occasionally and cook, uncovered, for 10 minutes or until potatoes are tender.
- Meanwhile cut the corn from cobs using a corn stripper.
- Stir in chicken, fresh corn, and half and half cream. Continue to stir and simmer, uncovered, for 15 minutes. Serve and enjoy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup