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    Home » Recipes » Dinner

    Creamy Chicken and Corn Soup with Bacon

    Published: Sep 14, 2017 Modified: Mar 19, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    This Creamy Chicken and Corn Soup with Bacon is loaded with fresh vegetables and crisp bacon. Cooking the vegetables in a little bacon fat gives them extra pop.  Make a big batch of this and freeze one for next week! (gluten free)

    Creamy Chicken and Corn Soup with Bacon

    Hope your school year is off to a great start!  We are easing into the routine here and getting super busy. Gone are the long summer days at the pool and late nights out by the fire. The pace has quickly changed.

    It's okay, we are ready to switch to football games, hayrides, and Honeycrisp apples. Get them, people, because they don't last long!  Speaking of apples, I just tried the new Autumn Crisp apples.  Delicious!

    As the weather gets cooler we start to crave warming soups like this Creamy Chicken and Corn Soup with Bacon. My kids aren't big soup people because they don't like everything mixed together.  They can quickly and easily pick out an ingredient they don't like...and with an eagle eye, they dig them out. Thanks, guys!

    Creamy Chicken and Corn Soup with Bacon

    They love the bacon topping on this one and the creamy flavorful broth that comes together.  I like this one because it straddles the end of summer and beginning of fall. You can use fresh corn which we still have in abundance here but I was being lazy.

    You can use fresh corn which we still have in abundance here but I was being lazy.  I love the frozen fire roasted corn from Whole Foods.  The corn is full of flavor and great for Mexican dishes, tacos, burritos, quesadillas and this Creamy Chicken and Corn Soup with Bacon.  I always have some in my fridge.

    Creamy Chicken and Corn Soup with Bacon

    This soup is warm, soothing and oh so creamy.  Make a big batch for the weekend and plop yourself in front of the TV.  Even better, make a double batch and be happy that dinner is made for next Tuesday or whenever you pull it out of the freezer!

    Creamy Chicken and Corn Soup with Bacon

    Creamy Chicken and Corn Soup with Bacon

    This Creamy Chicken and Corn Soup with Bacon is loaded with fresh vegetables and crisp bacon.  Cooking the vegetables in a little bacon fat gives them extra pop.  Make a big batch of this and freeze one for next week! (gluten free)
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 364kcal
    Author: Karen Kelly

    Ingredients

    • 4 pieces bacon
    • 1 onion, chopped small
    • 2 carrots, sliced thin
    • 3 garlic cloves, chopped
    • 2 cups fire roasted corn, thawed
    • 3 cups chicken stock (I use Kitchen Basics)
    • 2 cups cooked chicken, shredded
    • 1 cup milk (I used 2%)
    • 2 cups kale, chopped
    • 1 teaspoon kosher salt
    • ½ tsp pepper

    Instructions

    • Heat a dutch oven over medium high heat and cook bacon until it is crispy. Remove to a paper towel to drain.
    • Leave 1-2 tablespoon bacon grease in the pan and add chopped onion, carrots and garlic. Saute for about 5 minutes until onions start to get translucent.  Your carrots will have to be thinly sliced in order to cook through.  
    • Add chicken stock to pan and bring to a boil.  Reduce to simmer and cook just until carrots are tender.  Add chicken, kale and milk.  
    • Top with bacon and serve.  If you prefer a thicker soup you can whisk a tablespoon of gluten free flour into the milk before you add it to soup.  Salt and pepper to taste.

    Nutrition

    Calories: 364kcal | Carbohydrates: 34g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 958mg | Potassium: 895mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8820IU | Vitamin C: 48.6mg | Calcium: 154mg | Iron: 2.3mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    Note:  If you need this to be gluten free, make sure your chicken stock is gluten free.

    Adapted from Cooking Light.

    « Greek Zucchini Noodle Salad
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    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

    Reader Interactions

    Comments

    1. Mica | Let's Taco Bout It Blog

      September 14, 2017 at 6:22 pm

      We don't have much of a winter here in Austin, but it does drop down enough to make you want to stay in. This soup would be absolutely perfect.

      You totally made me laugh when you said "You can use fresh corn which we still have in abundance here but I was being lazy." I'm the same way too!

      Thanks for the recipe. I'm printing it out now and adding it to my list of recipes to try.

      Reply
    2. Dana

      September 14, 2017 at 7:00 pm

      Ahh, how I love soup weather. This looks wonderful and oh-so-wholesome! I also love your pot. Le Creuset? Totally dropped one on my foot earlier this week. I thought I'd broken it, but apparently I have magical healing powers and am totally fine. Haha.

      Reply
    3. Denisse Salinas

      September 14, 2017 at 8:05 pm

      5 stars
      Yum! This looks delicious and so comforting. Can't wait to try it!

      Reply
    4. Ginny

      September 15, 2017 at 12:03 am

      5 stars
      That fire roasted corn soup sounds so delicious! Love it with the carrots and kale too!

      Reply
    5. prasanna hede

      September 15, 2017 at 12:07 am

      5 stars
      This looks absolutely creamy and delicious! lovely clicks!

      Reply
      • Karen Kelly

        September 15, 2017 at 6:56 pm

        Thanks, Prasanna!

        Reply
    6. Mary Ann | The Beach House Kitchen

      September 21, 2017 at 11:56 am

      This is the kind of soup that gets me through fall and winter Karen! So nice and hearty and packed with lots of good things!

      Reply
    7. Ann

      November 11, 2017 at 3:36 pm

      Would substituting coconut milk work? Would the amount be the same? I can't do dairy. This recipe looks amazing, so I want to be able to try it! Thanks...

      Reply
      • Karen Kelly

        November 11, 2017 at 4:39 pm

        Hi Ann, yes that would work. You mean the refrigerated kind right? I would not use canned coconut milk.

        Reply
    8. Cheryl

      August 08, 2021 at 8:05 pm

      5 stars
      Very yummy. I have made it twice in the last two weeks. Thank you for the recipe.

      Reply
      • Karen Kelly

        August 09, 2021 at 5:12 pm

        That's awesome glad you like it!

        Reply

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

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