Chicken Corn Chowder with Smoked Bacon
A smoky, hearty soup perfect for a winter lunch offering.
Ingredients per serving
Prepare the Soup
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Bacon, smoked, chopped 8.0 oz
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Corn, kernels, frozen 8.0 oz
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Onion, medium, fine diced 1.0 each
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Garlic cloves 2.0 each
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Canola oil 1.0 Tbsp
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Chicken thigh meat - boneless and skinless 2.0 lbs
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Cream-style corn 1.0 can (15 oz.)
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Kosher salt and black pepper to taste
To Serve
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Chives, fresh, chopped
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Parsley, chopped for garnish
Preparation
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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.
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To Serve
- Ladle soup into bowl. Garnish with chopped chives and parsley.
- Add salt and pepper to taste.
