Chicken Corn Soup Recipe
- 1/2 lb boneless, skinless chicken breast, finely chopped
- 4 tablespoons Argo® or Kingsford’s® Corn Starch, divided
- 2 tablespoons dry sherry (optional)
- 5 slices bacon, diced
- 4 cups chicken broth
- 1 can (14 3/4 oz) cream-style corn
- 1 tablespoon soy sauce
In medium bowl, mix chicken, 2 tablespoons corn starch and sherry; set aside.
In 4-quart saucepot, cook bacon over medium heat 4 minutes or until browned and crisp; drain on paper towels. Spoon off all but 2 tablespoons bacon drippings.
Add chicken and cook, stirring quickly, 3 minutes or until no longer pink. Add chicken broth, corn, soy sauce and remaining 2 tablespoons corn starch blended with 1/4 cup water. Stirring constantly, heat to boiling; reduce heat and simmer 5 miinutes
Ladle soup into bowls; crumble bacon over individual servings.