Prepare the Soup

  • Corn Oil 1 floz
  • Bacon, smoked, chopped 8 oz
  • Kosher salt and black pepper to taste 2 pinch
  • Corn, kernels, frozen 8 oz
  • Chicken thighs, skin on 2 lbs.
  • Garlic 2 cl
  • Onions, fine diced 1 each
  • Knorr Ultimate® Roasted Chicken Base, prepared 1 qt
  • Cream Style Corn 1 can
  • Knorr® Culinary Cream Base, prepared 3 qt
  • Chives, fresh, chopped, for garnish
  • Parsley, chopped for garnish
  1. Prepare the Soup

    • In a medium stock pot, over medium heat, add oil. Render bacon in pot until browned.
    • Add onion and garlic, cook 1 minute.
    • Add prepared chicken base and let cook for 15-20 minutes.
    • Add shredded chicken.
    • Add both corns, stir well to combine. Add prepared cream soup base, reduce heat to a simmer.
  2. To Serve

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

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