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)

4.78 from 9 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 364kcal

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, corn, 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

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