Creamy Chicken And Corn Soup With Bacon

Creamy Chicken And Corn Soup With Bacon
4.5 from 2 ratings
Fill 202 Print
This creamy chicken and corn soup with bacon is loaded with fresh vegetables and crisp bacon.  Cooking the vegetables in a little bacon fat gives them extra pop. Recipe courtesy of Seasonal Cravings 
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 20 minutes
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.
Recommended