Ingredients Jump to Instructions ↓

  1. 6 slices bacon, diced

  2. 4 green onions, chopped

  3. 1 onion, chopped

  4. 2 (14 1/2 ounce) cans chicken broth

  5. 2 large potatoes, diced

  6. 4 cups frozen corn kernels

  7. 4 skinless, boneless chicken breast halves - cut into cubes

  8. 3 tablespoons chopped fresh thyme

  9. 2 cups half-and-half salt to taste ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.


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