Creamy Chicken, Bacon & Corn Soup

A creamy chowder-style Creamy Chicken, Bacon & Corn Soup with chunks of potato and crispy bacon throughout. On the table in less than an hour.

5 from 4 votes

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Course: Dinner, Lunch, Soup

Cuisine: western

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 797kcal

Cost: $10

Heat a large pot over high heat.
Add the olive oil and cook the diced chicken until browned and cooked through.
Set aside.
Place the diced streaky bacon into the pot and cook until crispy.
Place the bacon onto paper towel to drain off any excess oil.
Set aside.
Melt the butter in the pot. Add the diced onion and saute until translucent.
Sprinkle over the flour and cook, stirring, for 1-2 minutes.
Add the chicken stock liquid, milk, potatoes and dried thyme.
Simmer gently for 10 minutes, stirring occasionally.
Add the corn kernels, creamed corn and chicken and simmer for 15 minutes.
Stir through the bacon (reserve a little for serving), grated cheese and cream.
Season with salt and pepper.
Serve with the extra crispy bacon on top.

RECIPE NOTES & TIPS

Chicken - You can cook chicken thighs or breast as per the recipe, or use cooked shredded leftover BBQ chicken.
Use red potatoes - red potatoes hold their shape when cooking and don't break down too much, ensuring you have chunks of soft potato in your soup.
Make sure you chop the potatoes into equal sized pieces to ensure even cooking.
Use cooking cream or thin pouring cream as they are less likely to split or curdle when heated.
If the soup is too thick - add a little extra chicken stock liquid.
Storage - store any leftover soup in the fridge for up to 3 days, or freeze for up to 3 months.