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Chicken Corn Chowder with Smoked Bacon

A smoky, hearty soup perfect for a winter lunch offering.

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Bacon, smoked, chopped 8 oz
Corn, kernels, frozen 8 oz
Onion, medium, fine diced 1 each
Garlic cloves 2 each
Canola oil 1 Tbsp
Chicken thigh meat - boneless and skinless 2 lbs
Cream-style corn 1 can (15 oz.)
LeGout® Cream Soup Base 25.2 oz. 6 pack 3 qts, prepared
LeGout® Cream Soup Base 25.2 oz. 6 pack
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Kosher salt and black pepper to taste
Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack 1 qt

Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack

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A smoky, hearty soup perfect for a winter lunch offering.

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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 LeGoût® 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.
- Add salt and pepper to taste.
To Serve
- Ladle soup into bowl. Garnish with chopped chives and parsley.
- Add salt and pepper to taste.