Ingredients
Scale
- 1 lb smoked bacon, chopped, cooked crisp and set aside on paper towel (while preparing the rest of the recipe)
- 3 chicken breasts, cooked and cut into chunks (this works out to about 4 cups of chicken)
- 1/4 cup butter
- 4 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 1 cup onion, chopped
- pinch of salt
- 5 potatoes, peeled and cubed
- 4 cups frozen corn, thawed
- 4 cloves garlic, finely chopped
- 6 cups chicken stock
- 3 tbsp all purpose flour
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground white pepper
- 1 (14 oz) can creamed corn
- 1 cup heavy cream
- 1 1/2 cup sharp cheddar cheese, shredded
- 3 green onions, chopped
Instructions
- In a large soup pot on medium heat, melt the butter.
- Into the butter, add the celery, carrots and onions. Add pinch of salt. Cook for about 5 minutes until softened.
- Add corn, potatoes and chopped garlic, stir and cook for 5 minutes.
- Reduce heat and into the pot sprinkle the flour, cumin, garlic powder, paprika and white pepper. Stir so that the seasonings and flour touch everything. Cook this for about 2 minutes while stirring gently.
- To the pot, add the chicken stock and creamed corn. Bring to a boil.
- Once it has been brought to a boil, reduce the heat and add the creamed corn.
- Stir and simmer for about 20 minutes.
- Stir in the heavy cream and cook for another 5 minutes.
- Then sprinkle in the cheese and use a whisk to combine.
- Add the bacon and cooked chicken – simmer 5 minutes.
- Do a little taste test – add a little more white pepper if desired.
- Serve garnished with green onions and additional bacon if desired.
- Prep Time: 15 mins
- Cook Time: 60 mins