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.
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
- 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.