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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use fresh corn! Ingredients:
1/4 lb bacon, diced |
1 cup onion, diced |
1 cup celery, diced |
2 cups chicken stock |
2 cups water |
2 cups potatoes, diced |
3 cups fresh corn |
2 cups cooked chicken |
1 cup heavy cream |
1 tbsp. fresh thyme |
1/2 cup parsley, minced |
1 salt |
1 pepper |
Directions:
1. Fry the bacon in the bottom of a six quart stock pot. When the bacon is crisp, remove it from the pan and set it aside. Drain all but 2 Tbsp of the fat. Add the onions and celery to the bacon fat and saute until soft. Add the potatoes, water and chicken stock and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Stir in the chicken, corn and thyme. Slowly add the cream and then the parsley. Salt and pepper to taste. Serve hot sprinkled with bacon crisps.
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