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 Yukon Gold potatoes, diced
- 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.
- In the same pot with the turkey bacon fat, sauté the onion, celery, and garlic for about 5 minutes until soft.
- Stir in the flour until combined; gradually add chicken broth while stirring to avoid lumps.
- Add the diced potatoes along with thyme and parsley; season with salt and pepper. Bring to a simmer for about 15 minutes until potatoes are tender.
- Stir in cooked chicken and corn; cook for an additional 5–7 minutes until heated through.
- Lower heat and gently mix in half & half and sour cream. Simmer without boiling for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg