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Creamy corn & shredded chicken soup with crispy bacon
Creamy corn & shredded chicken soup with crispy bacon
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy bacon and corn chicken soup: ultimate comfort food.
Ingredients:
  • 1 leek, finely sliced
  • 2 cloves garlic, chopped
  • 1.5L chicken style liquid stock
  • 1 small bacon bone
  • 2 potatoes, cut into 1cm dice
  • 2 chicken breasts
  • 3 cobs of corn, remove kernels from 2 cobs
  • 2 rashers short-cut bacon
  • 200g Crème Fraîche
  • 62.50 ml flat-leaf parsley, chopped
  • Salt flakes and freshly ground black pepper
Instructions:
  • In a large saucepan, heat oil over medium heat. Sauté leek and garlic until tender, about 2-3 minutes. Add stock, bacon bone, potatoes, chicken, and corn kernels.
  • Bring the mixture to a boil and let it simmer for 4-6 minutes until the chicken is cooked through. Remove the chicken and set it aside to cool slightly, then shred each breast. Keep cooking the soup until the potato is tender.
  • 1. Remove 2-3 spoonfuls of soup, along with the bacon bone, using a slotted spoon. Set aside. Puree the rest of the soup in the saucepan with a handheld blender until smooth. Return the set-aside soup, bacon bone, and shredded chicken to the pan.
  • Heat a chargrill pan until hot. Cook the remaining corn cob until charred all over. Cut the corn off the cob into strips. Place bacon on the grill and cook until crisp. Roughly chop the bacon.
  • Combine half of the crème fraîche and parsley into the soup, season to taste. Serve with dollops of crème fraîche, chargrilled corn, bacon bits, and parsley leaves on top.

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