Rachael Ray Every Day

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Credit: Photography by Andrew Purcell

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot with a lid, cook the bacon over medium-high until crispy, stirring occasionally, 6 minutes. Transfer to a paper towel–lined plate. 

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  • In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes. Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes.

  • Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes. 

  • In a blender, puree the cream with half the corn. Stir the puree and the remaining corn into the soup; season with salt and pepper. Divide among 4 bowls. Top with the bacon and chives.

  • Want more chicken soup? Try these recipes!

As seen on

Rachael Ray Every Day's January/February 2017 cover

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