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Categories:
bacon chicken onion celery stalks red bell pepper red potatoes thyme flour corn chicken stock freshly ground black pepper salt
Viewed: 16 - Published at: 3 years agoIngredients
- 8 ounces bacon, cut into strips crosswise
- 11/2 pounds boneless, skinless chicken, 1" dice
- 1 onion, small dice
- 2 celery stalks, small dice
- 1 red bell pepper, small dice
- 12 ounces red potatoes, small dice
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 2 pounds fresh or frozen corn
- 3 cups chicken stock + more as needed
- 3 cups half and half
- 1 tablespoon freshly ground black pepper
- sea salt, to taste
Method
- Begin by placing the bacon in a dutch oven or large pot over medium-low heat. Cook until it has rendered its fat and is just finished cooking. Remove to a paper towel-lined plate, leaving bacon grease in pot.
- Increase heat to med-high and add chicken to pot. Cook until pink has disappeared all around. Add onions, celery, red peppers, and potatoes to pot. Continue to cook for ~5 minutes, stirring everything around from time to time. When the vegetables have just begun to soften, add in the thyme and sprinkle in the flour, stirring until it has disappeared.
- Puree half of the corn w/ a bit of the stock. Add it to the pot. Cook for another minute or two. Gradually stir in the remaining corn, stock and the half & half. Season with black pepper. Bring to a boil, reduce heat to low, partially cover and simmer very gently for ~20 minutes. Stir occasionally to prevent sticking...remember there's dairy in there! Taste and adjust seasoning if necessary. All bacon will vary on its salt content, so it's really up to you on how much salt you want to add.
- To serve, ladle into bowls and divide the reserved bacon among them. (I don't like to mix the bacon right into the soup, because it turns all floppy again.) This way you can stir it in just before eating. It's also great with some sharp cheddar cheese shredded over the top and some fresh parsley or chives over the top at the last minute.
