Chicken & Corn Soup with Bacon and Cheddar Cheese

Chicken sage and corn soup isan excellent early fall soup that's hearty enough for a full meal, accompanied by rustic bread and a fresh green salad.

Recipe

Ingredients

6 cups chicken stock

4 strips of thick-cut smoked bacon, diced

1 medium yellow onion, diced

1 rib celery, diced

3-4 chicken thighs, meat removed and cut into bite size pieces.

3 Tbsp. chopped fresh sage

1 14oz. can creamed corn

1 1/2 cups fresh or frozen corn kernels

Shredded cheddar cheese for garnish

Directions

In a medium stock pot, heat all but 1 cup of the chicken stock at a slow simmer.

In a large saute pan, cook the bacon until it just starts to crisp and most of the fat is rendered. Remove the bacon with a slotted spoon and add to the stock.

Saute the onions and celery in the bacon fat until just starting to soften. Remove and add to stock pot.

Brown the chicken pieces in the same saute pan and toward the end of the browning, add the sage and stir or toss to distribute over the chicken. Add the chicken sage mixture to the stock pot.

Use the remaining cup of chicken stock to deglaze the saute pan and let the stock reduce by half.

Add the reduced stock to the stock pot along with the creamed corn and corn kernels.

Simmer for 30-45 minutes or until chicken is tender.

Taste and adjust seasoning with salt and pepper.

Serve hot with a handful of shredded cheddar cheese in the bowl.

Full printable recipe at http://ift.tt/1ji3QCB

bon appetit