Ingredients
Scale
- 4 strips turkey bacon, chopped
- 1 small yellow onion, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups diced Yukon Gold potatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cups corn, fresh, frozen, or canned
- 1 cup half & half
- 1/3 cup sour cream
Instructions
- In a large pot over medium heat, cook the turkey bacon until crispy. Remove and set aside.
- Add the onion, celery, and garlic to the pot; sauté until softened.
- Stir in the flour to thicken the base. Gradually add the chicken broth while stirring.
- Add potatoes along with thyme and parsley; simmer until potatoes are tender (about 15 minutes).
- Incorporate shredded chicken and corn; heat through for another 5–7 minutes.
- Reduce heat to low and mix in half & half and sour cream; let simmer gently for a few more minutes.
- Serve warm topped with crispy turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 390
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg