Quick Creamy Corn & Chicken Soup Recipe With Crispy Bacon by Donna John

from vegan corn chowder to sausage and corn chowder to 

Cuisine: American

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients

• 4 tablespoons butter
• 4 green onions, sliced
• 1 tablespoons chopped fresh thyme
• 1/2 cup flour
• 8 cups chicken broth
• 2 cups water
• 3 - 4 cups cooked shredded chicken
• 1/2 cup heavy cream, half and half or milk 
• 1 can (14 ounces) whole kernel corn, drained
• crispy fried bacon, for garnish

Here's how to make it: 

1. Melt the butter in a large soup pot over medium-high heat. Add the green onions and thyme. Cook, stirring, for about 2 minutes or until onion softens. Stir in the flour and cook 1 minute. 
2. Slowly pour in the chicken broth and water. Bring to a boil, reduce heat and simmer for about 5 minutes. 
3. Add the corn, cream and chicken. Cook, stirring occasionally, about 10 minutes. Season with salt and pepper. 
4. Ladle soup into bowls and top with crispy bacon. 

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