Chunky Chicken & Corn Soup
| Summary | |
|---|---|
| Prep time | ~30 min |
| Cook time | 35 min |
| Source | Penzeys Spices |
| Yield / serves | 8-10 servings |
| Rating | Very good |
Ingredients
- 1 large package chicken breasts (3 1/2 lbs. or so-equal to 2 lbs. boneless, skinless chicken)
- 4 c frozen corn kernels (pay a bit extra for supersweet kernals-they're worth it)
- 4 oz. bacon cut into 1" bits (6 strips or so)
- 1 large onion, minced fine (about 2 Cups)
- 3 celery stalks, minced (about 1 1/2 Cups)
- 2 turkish bay leaves
- 1 t thyme leaves
- 1/2 t hungarian sweet paprika
- 3 large potatoes, peeled and cubed (3 Cups)
- 4 T flour
- 6 cups chicken stock
- 1 t salt (omit if stock is salted)
- 1/2 t freshly ground black pepper
- 1 t chipotle powder (optional, recommended
- 1 T parsley flakes
Preparation
Bone, skin and dice chicken into bite-sized pieces, set aside.
In a large soup kettle, fry bacon until crispy. Remove bacon and drain off all but 2 TB. of the bacon drippings.
Add onions, celery, bay leaves, thyme leaves and paprika to the pan, cover and cook for 5 minutes. Add potatoes, stir to coat everything, cover and cook for another 5 minutes, until onion and celery are transparent.
Push the vegetables to one side, add flour to pan to make the roux. Stir the flour into the drippings until it is a smooth paste. The flour needs to cook on low for about five minutes to get rid of its "raw" taste.
Add 1/2 cup chicken stock, blending with the roux as you slowly pour it in. Add the rest of the chicken stock and stir well. Add the raw chicken pieces, bring soup to a boil, reduce heat to simmer, cook 25 minutes.
Add the corn kernels plus salt and freshly ground black pepper to taste. Add parsley flakes, simmer a final ten minutes, serve.
