Categories: Soup
Ingredients
- 5 slices thick-cut Applewood-smoked bacon, thinly sliced crosswise
- 4 tbsp. butter
- 3 tbsp. flour
- 3/4 lb. red potatoes, cut into 1/2-inch pieces
- 2 large celery ribs with leaves, ribs halved lengthwise, then sliced
- 1 large white onion, minced
- 2 medium carrots, quartered lengthwise then sliced
- 4 garlic cloves, chopped
- 2 bay leaves
- 3 cups chicken stock
- 3/4 lb. chicken breasts, cut into bite-size pieces
- 1/2 cup heavy cream
- 15 oz. can corn kernels, drained
- 3 tbsp. finely chopped fresh chives
Directions
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In a large pot with a lid, cook the bacon over medium-high until crispy, stirring occasionally, 6 minutes. Transfer to a paper towel-lined plate.
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In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes. Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.
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Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes.
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In a blender, puree the cream with half the corn. Stir the puree and the remaining corn into the soup; season with salt and pepper. Divide among 4 bowls. Top with the bacon and chives.