Creamy Chicken And Corn Soup With Bacon

Ingredients

• 4 pieces bacon
• 1 small onion, chopped
• 2 carrots, sliced thin
• 3 garlic cloves, chopped
• 2 cup fire roasted corn, thawed
• 3 cup chicken stock
• 2 cup cooked chicken, shredded
• 1 cup milk
• 2 cup kale, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Heat a dutch oven over medium high heat and cook bacon until it is crispy. Remove to a paper towel to drain.
2. Leave 1-2 tbsp bacon grease in the pan and add chopped onion, carrots and garlic.
3. Saute for about 5 minutes until onions start to get translucent. Your carrots will have to be thinly sliced in order to cook through.
4. Add chicken stock to pan and bring to a boil.
5. Reduce to simmer and cook just until carrots are tender.
6. Add chicken, kale and milk.
7. Top with bacon and serve.
8. If you prefer a thicker soup you can whisk a tablespoon of flour into the milk before you add it to soup. Salt and pepper to taste.