Recipe by Kelly Ruben, NYC Chef, Recipe Developer and Food Blogger, Dining by Kelly
Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins
Ingredients
1 pound Smart Chicken Organic Boneless Chicken Breasts
4 TB Butter
1 cup Yellow Onion, finely diced
1 cup Bell Pepper, finely diced
2 Cloves Garlic, grated
4 TB Flour
1/2 tsp Cajun Spice
4 Cups Chicken Stock
2 cups Yukon Gold Potatoes, large diced
2 cups Sweet Corn, cut off the cob (about 2 cobs)
1/2 cup Heavy Cream Cream
1/2 cup Scallions, chopped
8 oz Bacon, cooked and chopped
Kosher Salt
Black Pepper
Directions
In a large pot over medium heat, melt butter and add in onion. Sauté for about 3 minutes then add in bell pepper and continue to sauté for another 5 minutes. Add in garlic, flour, and Cajun spices and stir together with the peppers and onions for a minute. Whisk in chicken stock and bring the heat up to high until it reaches a boil. Lower the heat to bring the liquid down to a simmer and add in the chicken breasts. Cover and simmer for about 7 minutes then remove the lid and add in the corn and potatoes. Continue to simmer uncovered until the chicken breasts are cooked through (about 15 minutes). Remove the chicken and add in the cream to the pot. Keep the soup at a low simmer while you shred up the chicken. Add the shredded chicken back to the pot along with the scallions. Season the soup with kosher salt and black pepper to taste. To serve, top each bowl with the bacon.