Categories: Soup

Ingredients

• 6 slices bacon, chopped
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup your favorite beer
• 4 cups reduced-sodium chicken stock
• 1 cup chopped yukon gold potatoes
• 1 cup cooked and shredded chicken breast
• 6 ears corn, fresh, grilled or roasted, kernels cut from cob (I did half and half)
• 1 1/2 cups half and half
• 1 1/2 tablespoons flour
• 3 tablespoons freshly chopped chives for garnish (or any fresh herbs!)

Directions

1. Heat a large pot over medium-low heat and add the bacon. Cook until the bacon is crispy and the fat is rendered. Removed it with a slotted spoon and place it on a paper towel to drain excess grease.

2. Add the onion, garlic, paprika, salt, pepper to the bacon grease and stir. Cook until the onions are softened, about 5 to 6 minutes. Pour in the beer and bring the mixture to a simmer, scraping any bits off the bottom of the pan. Pour in the chicken stock, the potatoes, chicken and a little over half of the corn. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.

3. In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed.

4. Serve with the crispy bacon for topping, the extra corn and chives and/or herbs on top.

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