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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 5 Servings

Calories: 809 kcal per serving

Ingredients

2 tablespoons - Vegetable Oil
½ lb - Bacon
1 lb - Boneless skinless chicken breast
3 teaspoons - All Purpose Seasoning Blend
½ cup - Onion
½ cup - Celery
½ cup - Carrots
¼ cup - Red bell pepper
2 tablespoons - Flour
4 cups - Half and half
2 - Red skin potatoes
4 cups - Frozen corn
½ cup - Cheddar cheese

Instructions

In a large soup pot, heat vegetable oil over medium high heat.
Add bacon and cook bacon until crisp, about 5 minutes.
Drain fat, leaving 2 Tablespoons of bacon fat in the pan.
Season chicken with 1 teaspoon All Purpose Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
Remove chicken from pot.
Add onion, celery, carrots and peppers and season with 1 teaspoon All Purpose Seasoning; Sauté for 2 minutes, or until tender.
Stir in flour and cook for 30 seconds.
Add half and half, chicken, potatoes and remaining teaspoon of All Purpose Seasoning.
Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
Meanwhile, puree 2 cups of corn in blender.
When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
Allow to simmer for 5 minutes.
Top with remaining bacon and shredded cheese.

Nutrition