Sweet Corn & Chicken Soup
This sweet corn & chicken soup is an unforgettable combination of bold & flavorful ingredients. Bacon, chicken, potatoes, corn and more come together to make the most delicious, hearty soup that transcends the seasons and is perfect for any time of the year!
Servings: 12 Servings
Cost: $8
Ingredients
- 12 ounces bacon (diced small)
- 2 pounds chicken breasts (diced small)
- 4 tablespoons salted butter
- 1 small yellow onion (finely diced, 1 cup)
- 3 ribs of celery (finely diced, 1 cup)
- 2 large carrots (sliced, ¾ cup)
- 1 tablespoon minced garlic
- 1 pound Yukon gold potatoes (peeled & diced to ¼ ” cubes)
- 2 cups sweet corn
- ½ tsp sea salt
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- ¼ cup all-purpose flour
Toppings (Optional)
- cheddar cheese
- green onions
- chives
- crumbled bacon
Instructions
- In a large pot or Dutch oven, cook the bacon until it just begins to release the fat.
- Then, add the and chicken and cook over medium heat until the chicken is cooked through.
- Add 2 TBS butter, onion, celery, carrots, minced garlic, potatoes and corn to the Dutch oven. Cover and cook on medium-high heat for 5-10 minutes, until the onions are translucent, and vegetables are slightly soft, stirring often.
- Add the broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and simmer with the lid very slightly ajar (to avoid boiling over) for 10-15 minutes, or until the potatoes are soft (this will depend on how large you cut your potatoes. Smaller diced potatoes will cook faster).
- In a small bowl, whisk together cream, flour, paprika salt and pepper and add the mixture to the Dutch oven once the potatoes are soft.
- Cook, uncovered, over medium heat for 5 minutes or until the soup is thickened. Taste and adjust salt and pepper as desired.
- Serve topped with cooked & crumbled bacon, chives, etc.
Video
Notes
Ingredient Substitution Notes
- Chicken breasts. you can use leftover rotisserie chicken instead of cooking raw chicken breasts. Add it with the sauce thickener.
- Yukon gold potatoes. Red or Russet potatoes are good substitutes.
- Chicken broth. vegetable broth also works well.
- Corn. use fresh corn cut from the cob, or frozen corn.
- Carrots and celery. if you'd like, you can substitute your favorite vegetables like bell peppers, etc.
- Heavy cream. half and half or whole milk are the best substitutes.
- All-purpose flour. to make this recipe gluten-free, use all purpose gluten-free flour.