Creamy Chicken, Bacon & Corn Soup 

– Olive oil – Chicken thighs – Bacon  – Butter – Onion – Flour – Chicken stock  – Milk – Red potatoes – Dried thyme – Corn kernels – Creamed corn – Ched

InstructionsHeat a large pot over high heat. Add the olive oil and cook the diced chicken until browned and cooked through.

InstructionsPlace the diced streaky bacon into the pot and cook until crispy. Place the bacon onto paper towel to drain off any excess oil. Set aside.

InstructionsMelt the butter in the pot. Add the diced onion and saute until translucent. Sprinkle over the flour and cook, stirring, for 1-2 minutes.

InstructionsAdd the chicken stock liquid, milk, potatoes and dried thyme.

InstructionsAdd the corn kernels, creamed corn and chicken. Simmer for 15 minutes.

InstructionsStir through the bacon (reserve a little for serving), grated cheese and cream. Season with salt and pepper.

InstructionsServe with the extra crispy bacon on top.

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