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
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.