Ingredients
Scale
- 4 strips Turkey Bacon
- 1 small yellow onion
- 2 celery stalks
- 2 garlic cloves
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups Yukon Gold potatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 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 on paper towels.
- In the same pot, sauté diced onion, chopped celery, and minced garlic until softened (about 5 minutes).
- Stir in the flour until blended. Gradually add chicken broth while stirring to avoid lumps.
- Add diced Yukon Gold potatoes along with thyme and parsley; season with salt and pepper. Bring to a gentle simmer.
- Once potatoes are tender (10–15 minutes), stir in shredded chicken and corn; cook for another 5–7 minutes until heated through.
- Reduce heat to low and mix in half & half and sour cream; simmer gently for a few more minutes.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg