Sort ingredients
rvanca147
QR Code
Listen
Pdf
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
Remove cooked chicken breasts from pot and shred. Stir back into soup.
Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve with additional toppings as desired.