Corn Bacon Soup (Printable Version)
# What You’ll Need:
01 -
8 slices chopped bacon.
02 -
2 big chicken breasts.
03 -
2 tablespoons plain butter.
04 -
1 big onion, chopped.
05 -
3 cloves minced garlic.
06 -
¼ cup regular flour.
07 -
½ cup white wine for cooking, if you want.
08 -
4 cups veggie broth.
09 -
6 ears corn on the cob.
10 -
2 cups diced Yukon golds.
11 -
1 medium chopped zucchini.
12 -
2 teaspoons chopped fresh thyme.
13 -
1 teaspoon regular salt.
14 -
½ teaspoon ground black pepper.
15 -
½ teaspoon spicy cayenne.
16 -
1 cup thick cream.
17 -
½ cup grated gruyere.
18 -
¼ cup sliced green onions.
# Steps To Make It:
01 -
Slice kernels from cobs. Run knife back over cobs to get all the good corn juice.
02 -
Fry bacon till it's crunchy, about 5-10 mins. Take it out, save 1-2 tablespoons of the fat.
03 -
Lightly brown chicken in the bacon fat, just 1 minute each side. Set it aside for now.
04 -
Melt butter with onion and garlic till they're soft. Stir in flour and cook for a minute.
05 -
Pour in wine to loosen the tasty brown bits from the bottom.
06 -
Throw in corn, potatoes, zucchini, chicken, thyme, seasonings and broth. Let bubble for 20 mins till soft.
07 -
Take chicken out and tear into pieces.
08 -
If you want it thicker, blend 3 cups and pour back in.
09 -
Stir in cream, cheese, shredded chicken and green onions. Cook another 10-15 mins.
10 -
Sprinkle crispy bacon on top before eating.
# Extra Notes:
01 -
Works great in a slow cooker for 7-8 hours on LOW.
02 -
Stays good in the fridge for up to 5 days.
03 -
For freezing, add cream and cheese only when you warm it up.