PORTIONS 6
PREPARATION TIME 20 minutes
COOKING TIME 20 minutes
* Ingredients :
° 45 ml (3 tbsp.) Butter
° 1 chopped onion
° 45 ml (3 tbsp.) Flour
° 375 ml (1 1/2 cups) chicken broth
° 1.25 liters (5 cups) milk
° 2 cups (500 ml) fresh or frozen kernel corn
° 3 potatoes, peeled and diced
° salt and pepper to taste
° 500 ml (2 cups) cooked chicken, cubed
To garnish:
° 8 slices of bacon
° 45 ml (3 tbsp.) Maple syrup
* Preperation :
In sauce-pan, melt butter on heat. Cook the onion for 2 to 3 minutes.
Sprinkle with flour and stir. Pour in chicken broth & milk. Bring to a boil while stirring.
Stir in half the corn kernels. Simmer for 6 to 8 minutes.
Using a hand blender or electric mixer, reduce the preparation into a soup until a smooth consistency is achieved.
Return the mixture to the saucepan and add the potatoes. Salt and pepper. Heat until the first simmers.
Cover and simmer over low heat, 10 to 12 minutes, until the potatoes are tender.
Add remaining corn kernels and cooked chicken. Extend cooking for 5 to 7 minutes.
Meanwhile, place the bacon slices between two sheets of absorbent paper, without overlapping them. Microwave until bacon is crisp. Crumble the bacon.
When ready to serve, garnish each serving with a drizzle of maple syrup and bacon.
Enjoy !
