Categories: Chicken, Main Dish, Stew
Ingredients
- 4 slices bacon
- 1 large onion , diced
- 2 garlic cloves , minced
- 6 cups chicken broth
- 2 russet potatoes , peeled and diced
- 3 cups corn kernels
- 1 1/2 cups shredded cooked chicken
- 2 cups half-and-half
- 1 cup shredded sharp cheddar cheese
- cayenne , a pinch (or to taste)
- salt
- pepper
- 1/4 cup minced fresh parsley
Directions
-
In a large soup pot, fry bacon over med-high heat until crisp.
-
Remove bacon strips to a paper towel, leaving bacon fat in pot.
-
Add onion and garlic to bacon fat; saute 3 minutes.
-
Add broth, diced potatoes, and corn; bring to a boil; decrease heat to medium.
-
Simmer 20 minutes, stirring often.
-
Return bacon to pot; stir in chicken and half-and-half.
-
Continue to simmer 5 minutes; do not boil.
-
Stir in cheese, cayenne, salt, and pepper to taste.
-
Stir until cheese has melted.
-
Remove from heat and stir in parsley.