Chicken and Corn Soup
This chicken and corn soup recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious.
There is a storm brewing! When it’s cold outside, all I want is my comfort food.
Curling up in a blanket with a bowl of warm, yummy goodness and I’m a happy camper. My husband makes a mean bowl of soup and it never fails, it will be all gone and there won’t be any leftovers! You need to make this and get ready for the storm.
chicken and corn soup
1 bag of frozen corn
8 slices of bacon, chopped
1 small red onion, chopped
2 Tablespoons flour
2 cups of milk
1 cup heavy cream
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1.2 teaspoon thyme
1 small can green chiles, chopped
2 cups of Rotisserie chicken
Salt and pepper to taste
1 cup grated cheddar cheese
chicken and corn soup Directions:
- In a large pot, fry the bacon pieces until crisp. Remove the pan from the heat and set aside.
- Chop potatoes into bite-sized pieces, and chop the red onion to the desired size.
- Place the potatoes and onion into the pot and cook over medium heat until the onion has softened.
- Sprinkle in the flour and cook, stirring constantly, for about a minute.
- Pour in the milk, cream, chicken stock, all the seasonings, and stir well. Bring to a boil while stirring occasionally.
- Reduce the heat to low and simmer for about 12 to 15 minutes or the potatoes are tender. Add the corn, chicken, and green chiles. Cook for about 5 minutes more. Garnish with bacon and some yummy cheese.