Why You’ll Love This Recipe

• Rotisserie chicken keeps it convenient: The recipe starts with already cooked, shredded chicken, so there is no separate chicken-cooking stage.
• Bacon adds flavor in two ways: A little bacon dripping helps cook the vegetables, while crispy bacon goes both into the soup and over the finished bowls.
• It is loaded with vegetables: Potatoes, carrots, celery, onion and corn make this a substantial soup.
• A simple roux creates body: Butter and flour help turn the chicken broth into a thicker, creamier base.
• Half & half adds richness: It goes in near the end, after the vegetables have become tender.
• The texture is adjustable: Mashing a few potato pieces offers an easy way to make the soup even thicker.
• The finishing toppings are built in: Crispy bacon and sliced green onions add texture and color at serving time.

Ingredients

• 2–3 cups cooked shredded rotisserie chicken
• 4 slices thick-cut bacon, cooked and crumbled
• 3 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 1 can whole-kernel corn, drained
• 4 cups chicken broth
• 1 cup half & half
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 2 green onions, sliced

Ingredient Notes

Rotisserie Chicken

The recipe calls for 2–3 cups of cooked shredded rotisserie chicken. Because it is already cooked, the chicken goes into the soup toward the end rather than simmering throughout the entire cooking process.

Thick-Cut Bacon

Four slices of thick-cut bacon provide both a flavorful cooking fat and a crisp topping. After cooking the bacon, leave about 1–2 tablespoons of the drippings in the Dutch oven to sauté the vegetables. Later, stir roughly half of the crumbled bacon into the soup and reserve the remainder for serving.

Potatoes

Three medium potatoes are peeled and diced before going into the broth. They simmer until tender alongside the carrots. They also provide a simple way to adjust the soup’s texture: mash a few cooked pieces against the pot if you want an extra-thick result.

Carrots, Celery and Onion

This trio begins cooking in the reserved bacon drippings. The recipe gives them about 4–5 minutes to start softening before the garlic is added.

Whole-Kernel Corn

Use one drained can of whole-kernel corn. The can size was not supplied, so it should not be replaced with an assumed ounce measurement.

Butter and Flour

Three tablespoons each of butter and all-purpose flour form the simple roux. The flour cooks for about 1 minute before the chicken broth is gradually stirred in.

Half & Half

One cup of half & half gives the soup its creamy finish. It goes in with the cooked shredded chicken during the final simmer. The recipe specifically advises against boiling the soup hard after adding it.

Green Onions

Two sliced green onions provide the supplied finishing garnish, joining the reserved crispy bacon on top of each bowl.

Equipment

• Large Dutch oven
• Knife
• Cutting board
• Stirring spoon or spatula
• Measuring cups and spoons
• Soup ladle

How to Make Creamy Chicken Bacon Corn & Potato Soup

1. Cook the Bacon

   Cook the bacon in a large Dutch oven until crispy. Remove it, crumble it, and set aside. Leave about 1–2 tablespoons of the bacon drippings in the pot for extra flavor.

2. Sauté the Vegetables

   Add the onion, carrots, and celery to the pot. Cook for about 4–5 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds.

3. Make the Creamy Base

   Add the butter and let it melt. Sprinkle in the flour and stir constantly for about 1 minute to make a simple roux.

4. Add the Broth

   Slowly pour in the chicken broth while stirring so the flour mixture blends smoothly. Add the diced potatoes, corn, Italian seasoning, salt, and pepper.

5. Simmer

   Bring the soup to a gentle boil, then reduce the heat. Cover partially and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.

6. Add Chicken and Cream

   Stir in the shredded rotisserie chicken and half & half. Simmer gently for another 5–7 minutes. Avoid boiling hard after adding the cream.

7. Add the Bacon

   Stir in about half of the crispy bacon, saving the rest for topping. Taste and adjust the salt and pepper if needed.

8. Serve

   Ladle the thick, creamy soup into bowls and top with the remaining crispy bacon and sliced green onions. Add a little extra black pepper or fresh herbs if desired.

Tips for the Best Results

• Save some bacon drippings: Keep about 1–2 tablespoons in the Dutch oven after cooking the bacon so the vegetables can pick up extra flavor.
• Give the vegetables a head start: Sauté the onion, carrots and celery for 4–5 minutes before adding the garlic.
• Keep the garlic brief: The minced garlic only needs another 30 seconds in the supplied method.
• Stir the roux constantly: Once the flour goes into the melted butter, stir for about 1 minute.
• Add the broth gradually: Slowly pouring while stirring helps the flour mixture blend smoothly into the liquid.
• Use vegetable tenderness as your cue: The first simmer continues until the potatoes and carrots are tender.
• Keep the final simmer gentle: The recipe specifically warns against boiling hard after adding the half & half.
• Mash potatoes for extra thickness: Press a few cooked potato pieces against the side of the pot, then stir them back into the soup.

Common Mistakes to Avoid

Discarding All the Bacon Drippings

The recipe specifically reserves about 1–2 tablespoons of bacon drippings for sautéing the vegetables. Removing all of it would change the supplied cooking method.

Adding the Garlic Too Early

Give the onion, carrots and celery their 4–5 minute head start. The garlic is added afterward and cooks for only another 30 seconds.

Pouring in the Broth All at Once

The recipe instructs you to pour the chicken broth in slowly while stirring. This helps incorporate the roux smoothly into the soup base.

Stopping Before the Potatoes Are Tender

The 15–20 minute simmer is accompanied by a doneness cue: the potatoes and carrots should be tender. Use that texture as the guide within the supplied timing range.

Boiling Hard After Adding Half & Half

Once the chicken and half & half go into the pot, keep the soup at a gentle simmer for the final 5–7 minutes rather than returning it to a hard boil.

Using All the Bacon Inside the Soup

Stir approximately half into the soup and reserve the other half for topping, as directed in the original method.

Substitutions and Variations

The supplied recipe does not provide ingredient substitutions, so alternatives to the chicken, bacon, half & half, broth or vegetables should be treated as editorial variations rather than part of the original recipe.

One texture variation is explicitly supplied: for an extra-thick soup, mash a few cooked potato pieces against the side of the Dutch oven and stir them back into the broth. The serving instructions also allow a little extra black pepper or fresh herbs on top if desired.

Serving Suggestions

Serve the soup hot in bowls with the reserved crispy bacon and sliced green onions scattered over the top. The original recipe also allows a little extra black pepper or fresh herbs if desired.

No bread, crackers, salad or other side dish was supplied with the recipe, so additional accompaniments would be general serving suggestions rather than part of the original dish.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe, so this article does not assign a storage duration or reheating method that was not supplied.

Frequently Asked Questions

Can I use rotisserie chicken for this soup?

Yes. The recipe specifically calls for 2–3 cups of cooked shredded rotisserie chicken.

When does the chicken go into the soup?

Add the cooked shredded chicken after the potatoes and carrots have simmered until tender. It goes in at the same stage as the half & half.

How do I make Chicken Bacon Corn and Potato Soup thicker?

The supplied tip recommends mashing a few cooked potato pieces against the side of the pot and stirring them back into the soup.

Do I drain the corn?

Yes. The ingredient list calls for one can of whole-kernel corn, drained.

What size can of corn should I use?

The source does not specify a can size, so an exact ounce measurement has not been assumed.

Why should I save the bacon drippings?

The recipe keeps about 1–2 tablespoons in the Dutch oven and uses them when sautéing the onion, carrots and celery for extra flavor.

How long do the potatoes and carrots simmer?

Partially cover the soup and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.

When do I add the half & half?

Add it with the shredded rotisserie chicken after the vegetables have become tender.

How long does the soup cook after adding the cream?

Simmer gently for another 5–7 minutes.

Can I boil the soup after adding half & half?

The supplied recipe specifically says to avoid boiling hard after adding the cream. Keep the final cooking stage gentle.

Does all of the bacon go into the soup?

No. Stir in about half of the crispy bacon and save the rest for topping the individual bowls.

What goes on top of the finished soup?

Top each bowl with the remaining crispy bacon and sliced green onions. Extra black pepper or fresh herbs are also optional according to the supplied instructions.

Related Recipes

• Chicken Soup Recipes
• Creamy Soup Recipes
• Potato Soup Recipes
• Rotisserie Chicken Recipes
• Comfort Food Recipes

Recipe Card: Creamy Chicken Bacon Corn & Potato Soup

Ingredients

• 2–3 cups cooked shredded rotisserie chicken
• 4 slices thick-cut bacon, cooked and crumbled
• 3 medium potatoes, peeled and diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 1 can whole-kernel corn, drained
• 4 cups chicken broth
• 1 cup half & half
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 2 green onions, sliced

Instructions

1. Cook the bacon: Cook the bacon in a large Dutch oven until crispy. Remove it, crumble it, and set aside. Leave about 1–2 tablespoons of the bacon drippings in the pot for extra flavor.
2. Sauté the vegetables: Add the onion, carrots, and celery to the pot. Cook for about 4–5 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds.
3. Make the creamy base: Add the butter and let it melt. Sprinkle in the flour and stir constantly for about 1 minute to make a simple roux.
4. Add the broth: Slowly pour in the chicken broth while stirring so the flour mixture blends smoothly. Add the diced potatoes, corn, Italian seasoning, salt, and pepper.
5. Simmer: Bring the soup to a gentle boil, then reduce the heat. Cover partially and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.
6. Add chicken and cream: Stir in the shredded rotisserie chicken and half & half. Simmer gently for another 5–7 minutes. Avoid boiling hard after adding the cream.
7. Add the bacon: Stir in about half of the crispy bacon, saving the rest for topping. Taste and adjust the salt and pepper if needed.
8. Serve: Ladle the thick, creamy soup into bowls and top with the remaining crispy bacon and sliced green onions. Add a little extra black pepper or fresh herbs if desired.

Recipe Notes

• For an extra-thick soup, mash a few cooked potato pieces against the side of the pot and stir them back into the broth.
• Leave about 1–2 tablespoons of bacon drippings in the Dutch oven for sautéing the vegetables.
• Pour the chicken broth in slowly while stirring to help the roux blend smoothly.
• Simmer gently after adding the half & half rather than boiling the soup hard.
• Reserve about half of the crispy bacon for topping.
• The can size for the corn was not supplied.
• No serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the original recipe.