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How to Make It
In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot.
Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes.
Add chicken, and saute a further four minutes.
While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry. Add slurry, remaining stock, and milk to the pot.
Let simmer for 15 minutes.
Divide soup into 6 bowls and garnish with bacon and celery leaves.