Creamy soup with chicken, bacon, and corn on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/slivochnyj-sup-s-kuricej-bekonom-i-kukuruzoj/Notes on ingredients:

      Broth. According to the recipe, the soup is made from pre-cooked chicken broth. If you don't have any on hand, you can make the soup from scratch using the instructions from this recipe.

      Chicken. The recipe again features already boiled chicken. If you have ready-made broth but no chicken, you can make this soup with smoked chicken drumsticks – it will result in a great flavor variation with a more pronounced smoky taste. Another option is leftover baked chicken from yesterday, if you have any.

      Bacon. This refers to raw smoked or smoked-cooked pork belly. As a less fatty substitute, you can use smoked-cooked whole piece ham.

      Spinach. The recipe uses fresh spinach. Frozen is also suitable, but you should buy the kind that is frozen as whole leaves, not chopped.

      Corn. In season, you can use fresh young corn cut from the cob. Out of season, frozen kernels or canned corn will work.

      Flour. It acts as a thickener in this soup. For this purpose, regular high-grade wheat flour is suitable.

      Cream. The ideal option for the soup, as intended by the recipe, is 20% fat. If you only have heavy cream – 30% and above – use it, but in a smaller volume. 100 ml for the given recipe will be more than enough.

      Potatoes. If you have the option to choose the variety or at least the type of potato, it is better to take a high-starch one, the same kind that is suitable for mashed potatoes. Such potatoes break down better and give a softer texture in the soup.

      Let's move on to cooking.

      Remove the meat from the drumsticks and discard the skin. Tear it apart by hand or cut it into small pieces.

      Bring the broth to a boil. Cut the potatoes into cubes about 1.5 cm on each side.

      Add the potatoes to the broth and cook over medium heat.

      Meanwhile, thinly slice the bacon. Place it in a dry skillet and fry over medium heat for about 2 minutes until well caramelized.

      Add the onion and fry for another 3 minutes. Add the flour and fry, stirring, for 1 minute. Pour in 2-3 ladles of hot broth while constantly stirring to prevent lumps from forming.

      Pour into the pot with the potatoes and broth. Salt to taste, add finely grated garlic. Add thyme. Cook until the potatoes are done.

      Add the chicken meat, corn, and spinach, and cook for 2-3 minutes. Pour in the cream, bring to a boil, and turn off the heat.

      Serve.

      Enjoy your meal!



       This recipe for creamy soup with chicken, bacon, and corn has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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Creamy soup with chicken, bacon, and corn on the Delicious Blog

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