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Chicken and Corn Soup
Ingredients
- One 4 lb. chicken, cut-up
- 3 qt. chicken broth
- 4 cups fresh kernel corn
- 1/2 cup diced onion
- 1 tsp. minced garlic
- 1/2 cup heavy whipping cream
- 1 cup cooked chopped bacon
Directions
- 1. Bring chicken and broth to a boil in stockpot on medium heat, removing foam as it forms. Reduce heat to medium-low. Simmer, covered, about 2 hours or until chicken is tender. Drain chicken, reserving broth. Cool chicken, remove skin and bones; chop. Return to broth.
- 2. Stir corn, onion and garlic into broth. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered 10 to 15 minutes or until corn is tender.
- 3. Remove from heat; stir in cream and bacon.
- 4. Divide soup evenly among 8 bowls.
- Nutritional information per serving: Calories 537; Total Fat 24g; Saturated Fat 9g; Trans Fat 0;
- Cholesterol 172mg; Sodium 1896mg; Total Carbohydrate 21g; Dietary Fiber 2g; Total Sugars 4g; Protein 54g
