Recipe by PugGrannie
Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed.
Top Review by parkerjunkmail
Wow!! I just got done making this soup! I only made one mistake...I let my children taste it an hour before suppertime!! I think they are going to eat it all before their dad gets home! I made this soup with left-overs: rotisserie chicken, grilled corn on the cob, and boiled potatoes! I even had fresh cream! Couldn't have been better! THANKS for the post!
- 3 slices bacon, diced
- 1 lb boneless chicken breast, cut into 1/2 inch cubes
- 3⁄4 cup onion, finely chopped
- 3⁄4 cup celery, finely chopped
- 4 cups chicken broth
- 4 cups whole kernel corn, divided
- 2 cups potatoes, diced
- 1⁄2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons parsley, chopped
- 1⁄8 teaspoon white pepper
Directions See How It's Made
- In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
- Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
- Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
- Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
- Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
- Stir in cream, parsley, and pepper; simmer 2-3 minutes.
- Taste for seasoning.
- Stir in bacon.