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Prepare the Soup

  • Corn oil 1 floz
  • Bacon, smoked, chopped 8 oz
  • Corn, kernels, frozen 8 oz
  • Kosher salt and black pepper to taste 1 pinch
  • Chicken thighs, skin on 2 lbs
  • Onion, medium, fine diced 1 each
  • Garlic Cloves 2 each
  • Cream-style corn 1 can
  • LeGout® Cream Soup Base, prepared 3 qt

To Serve

  • Chives, fresh, chopped
  • Parsley, chopped for garnish
  1. Prepare the Soup

    • Render bacon in a stockpot until browned. Remove and set aside.
    • Sear the chicken thighs in the bacon fat until golden brown.
    • Add onion and garlic, cook 1 minute.
    • Add prepared Knorr® Ultimate Roasted Chicken Base andsimmer for 15-20 minutes.
    • Add both corns, stir well to combine. Add prepared cream soup base, reduce heat to a simmer. Cook for 30 minutes more.
    • Shred the chicken and return to the soup.
    • Add the bacon back to the soup.
  2. To Serve

    • Ladle soup into bowl. Garnish with chopped chives and parsley.
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