Chicken Corn Chowder with Smoked Bacon
A smoky, hearty soup perfect for a winter lunch offering.
Gluten free
Ingredients per serving
Prepare the Soup
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Bacon, smoked, chopped 225.0 g
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Chicken thighs, boneless and skinless 900.0 g
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Onions, fine diced 1.0 each
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Garlic cloves 2.0 each
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Corn, kernels, frozen 230.0 g
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Cream Style Corn 1.0 cans (470 g)
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Kosher salt and black pepper to taste
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Canola oil 15.0 ml
To Serve
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Chives, fresh, chopped, for garnish
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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 and simmer for 15-20 minutes.
- Add both corns, stir well to combine. Add prepared Knorr® Culinary Cream, 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.
