Creamy Corn Soup (Print Version)
# Ingredients:
01 -
2 large chicken breasts, whole.
02 -
1 medium zucchini, chopped.
03 -
6 fresh corn ears.
04 -
8 slices of diced bacon.
05 -
½ cup shredded Gruyere.
06 -
¼ cup chopped green onions.
07 -
¼ cup plain flour.
08 -
½ cup cooking wine (optional).
09 -
3 minced garlic cloves.
10 -
1 teaspoon salt, kosher.
11 -
½ teaspoon cayenne spice.
12 -
½ teaspoon black pepper.
13 -
1 large onion, chopped fine.
14 -
2 teaspoons fresh thyme leaves.
15 -
4 cups vegetable broth.
16 -
1 cup heavy whipping cream.
17 -
2 Yukon gold potatoes, small diced.
18 -
2 tablespoons butter, unsalted.
# Instructions:
01 -
Cut the corn off the cob, then scrape the leftover juices and bits with the back of a knife.
02 -
Fry diced bacon until nicely crispy, 5-10 minutes. Set aside bacon and 1-2 tablespoons of its drippings.
03 -
Quickly brown both sides of chicken in the bacon drippings for about a minute per side. Move it out of the pan.
04 -
Soften onion, garlic, and butter together in the pan. Add flour and whisk for a quick minute.
05 -
Deglaze by adding wine and scraping the pan to release the brown bits stuck to the bottom.
06 -
Toss in the corn, zucchini, potatoes, chicken, seasonings, and stock. Let cook for 20 minutes until soft.
07 -
Take out the cooked chicken and shred it into smaller pieces.
08 -
Blend about 3 cups of the soup, then pour it back into the pot to reach a thicker consistency. Optional, if you prefer it chunky.
09 -
Pour in the cream, cheese, shredded chicken, and green onions. Simmer another 10-15 minutes.
10 -
Sprinkle the crispy bacon on top before serving.
# Notes:
01 -
Works in a slow cooker on LOW for 7 to 8 hours.
02 -
Keeps fine in the fridge for about 5 days.
03 -
Freezes better if you hold off on adding cheese and cream until reheating.