The chicken and corn soup is perfect for busy nights, it’s full of fresh vegetables, cooked chicken, and it comes together in no time!
▢3 divided corn cups, thawed if frozen
▢2 ½ cups low-sodium chicken broth
▢1 tablespoon of flour
▢4 thick-cut slices of bacon
▢1 small onion, chopped
▢2 chopped celery ribs
▢2 chopped garlic cloves
▢1 pound of yellow potatoes peeled and cubed ½”
▢½ Oregano teaspoon
▢¼ teaspoon thyme leaves
▢½ cup of whole milk
▢½ cup of heavy cream
▢2 cups of cooked, shredded or minced chicken
▢salt and black pepper to taste
Combine 1 ½ cups corn, 1 cup broth and 1 tablespoon flour in blender. Blend until smooth and set aside.
Cook bacon in large pot until crisp. Remove from pot and place on paper towel lined plate.
Turn heat to medium and add onion and celery to bacon fat in pot and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
Add the potatoes, the rest of the broth and the seasonings. Bring to a boil over medium-high heat. Reduce to a low heat and cover. Cook for 10 to 12 minutes or until potatoes are tender. For a thicker soup, mash some of the potatoes gently if desired.
Add the rest of the ingredients and simmer for 5 minutes or until slightly thickened.
Garnish with reserved bacon and serve.
Fresh corn is better if you have it (although canned or frozen works well!). Hold one ear of corn upright on a plate and use a kitchen knife to cut the kernels. It’s easy.
The potatoes can be crushed a little more to thicken the soup if necessary.
Don’t hesitate to add a little heat if you like it! A few slices of jalapeño peppers, a handful of cheese on top, and a few tortilla strips on the side turn the corn soup into a tex-mex feast!