Ingredients
- 6 slices bacon chopped
- Salt and pepper to taste
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion diced
- 2/3 cup celery diced
- 1/2 cup carrots diced
- 1 large russet potato peeled and cubed
- 2 teaspoons fresh thyme leaves
- 1 1/4 cups fresh or frozen corn kernels
- 1 2/3 cups low-sodium chicken broth
- 1 can cream-style corn 14.75 ounces
- 1/2 cup heavy cream
- Freshly chopped parsley for garnish (optional)
Instructions
- Cook bacon in a skillet until crisp. Set aside on paper towels to drain.
- Sprinkle salt and pepper on the chicken. Brown both sides in the bacon drippings in the skillet.
- In the Crock-Pot, layer the onions, celery, carrots, potato, thyme, and corn. Top with browned chicken and pour in the chicken broth.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Remove chicken. Use an immersion blender to partially blend the soup, making it thicker and creamier.
- Shred the chicken and return to the pot. Stir in cream-style corn, salt, pepper, and heavy cream. Cook on HIGH for an additional 15 minutes or until heated through.
- Adjust seasonings as needed. Serve immediately with the bacon and fresh parsley as garnish.
