Creamy Chicken Corn Soup
This Creamy Chicken Corn Soup recipe is one of my favorites for a cold winter day. It’s full of chicken, corn, potatoes and broth, making it the perfect comfort soup. You get the “pop” of corn kernels, tender chunks of chicken, and a velvety broth all in one spoonful.
Ingredients
Instructions
- Step 1
In a large soup pot, heat vegetable oil over medium high heat.
- Step 2
Add bacon and cook bacon until crisp, about 5 minutes.
- Step 3
Drain fat, leaving 2 Tablespoons of bacon fat in the pan.
- Step 4
Season chicken with 1 teaspoon All Purpose Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
- Step 5
Remove chicken from pot.
- Step 6
Add onion, celery, carrots and peppers and season with 1 teaspoon All Purpose Seasoning; Sauté for 2 minutes, or until tender.
- Step 7
Stir in flour and cook for 30 seconds.
- Step 8
Add half and half, chicken, potatoes and remaining teaspoon of All Purpose Seasoning.
- Step 9
Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
- Step 10
Meanwhile, puree 2 cups of corn in blender.
- Step 11
When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
- Step 12
Allow to simmer for 5 minutes.
- Step 13
Top with remaining bacon and shredded cheese.
Tips & Tricks
Per serving
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