Corn Soup with Bacon (Print Version)

# Ingredients:

01 - A pack of bacon, chopped into bits (8 slices).
02 - Two big chicken breasts.
03 - Two spoons of butter with no salt.
04 - One big onion, chopped into small pieces.
05 - Three garlic cloves, minced.
06 - A quarter cup of plain flour.
07 - Optional: Half a cup of white cooking wine.
08 - Four cups of veggie broth.
09 - Six ears of corn on the cob, fresh.
10 - Two cups of diced Yukon gold spuds.
11 - A medium-sized zucchini, chopped up.
12 - Two teaspoons of thyme that’s fresh.
13 - One teaspoon of kosher salt.
14 - Half a teaspoon of black pepper.
15 - Half a teaspoon of a spicy kick—cayenne pepper.
16 - One cup of heavy cream.
17 - A half-cup of Gruyere cheese, shredded up.
18 - A quarter cup of green onions, finely diced.

# Instructions:

01 - Use a knife to remove kernels from cobs. Run the knife along the cob to get all the extra pulp left behind.
02 - Fry the bacon until it’s nice and crispy, 5-10 minutes. Scoop it out and save about 1-2 spoons of the grease.
03 - Lightly brown the chicken breasts for 1 minute on each side in the bacon fat. Take them out once done.
04 - Melt the butter and cook the onion with garlic until soft. Mix in the flour and let it cook for a minute.
05 - Pour in wine to scrape up all the stuck-on brown bits from the pan.
06 - Toss in the corn, potatoes, zucchini, chicken, thyme, seasonings, and broth. Let it simmer for about 20 minutes till everything gets tender.
07 - Take the chicken out and shred it into pieces.
08 - If you like your soup thicker, blend about 3 cups and then pour it back in.
09 - Mix in the shredded chicken, cream, cheese, and green onions. Let it cook another 10-15 minutes.
10 - Serve it up with crunchy bacon on top.

# Notes:

01 - If you’re using a slow cooker, cook the soup on LOW for 7-8 hours.
02 - You can store leftovers in the fridge for up to 5 days.
03 - For best results, add the cream and cheese when you reheat, not before freezing.

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