Ingredients

The following ingredients have 5 Servings
  • 5 slices bacon (chopped)
  • 1 cup yellow onion (finely chopped)
  • 1 cup red bell pepper (finely chopped)
  • 4 cups chicken stock
  • 4 unpeeled red potatoes (cup into 1/2 inch cubes, about 3 cups)
  • 1 1/2 cups cooked (shredded rotisserie chicken)
  • 1 1/2 cups corn kernels (3-4 ears)
  • 8.25 ounce can creamed corn
  • 1 cup half and half
  • 1 Tbsp. all-purpose flour
  • kosher salt and freshly ground black pepper
  • 2 Tbsp. fresh chives (finely chopped)

Instruction

  • Place bacon in a large pot over medium heat. Cook until crisp. Remove to a paper towel lined plate with a slotted spoon.
  • To the rendered fat in the pot, add onion and bell pepper. Cook for 5 minutes until softened. Add the stock, raise the heat to heat and bring to a boil. Reduce heat to a simmer. Add the potatoes and cook until potatoes are fork tender, about 15-20 minutes.
  • Add the chicken, corn kernels, creamed corn and half and half and continue to simmer until heated through, about 5 minutes. Remove 1-2 ladlefuls of liquid to a small bowl. Add the 1 tablespoon flour. Whisk until smooth. Return to pot, mix until well combined, and continue to simmer for 5 minutes until soup begins to thicken. Season soup with salt and pepper.
  • Ladle into bowls. Top with crisp bacon and garnish with fresh chopped chives.