Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon, (chopped)
  • 1/4 cup unsalted butter
  • 1 cup onion, (chopped)
  • 1 medium carrot, (diced)
  • 1 stalk celery, (diced)
  • 4 cloves garlic, (minced)
  • 1/2 cup all-purpose flour
  • 4 cups low sodium chicken broth
  • 1 heaping tablespoon chicken flavored Better Than Bouillon
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large russet potatoes, (diced into 1/2 inch cubes)
  • 1 (15-ounce) can whole kernel corn, (drained)
  • 1 (14-3/4 ounce) can cream-style corn
  • 1/2 cup heavy cream
  • 3 cups rotisserie chicken, (shredded into bite-sized pieces)
  • 1/2 cup green onions, (thinly sliced)

Instruction

  • Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
  • Add butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
  • Remove pot from heat and slowly whisk in broth, scraping the bottom of the pot to loosen all brown bits on the bottom of the pan, until smooth.
  • Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, potatoes, whole kernel corn, cream-style corn, bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
  • Adjust seasoning and ladle into individual bowl and top with green onions and cooked bacon. Serve.