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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)
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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 tsp 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 tbsp 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
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